Tamarind-Glazed Pork Tenderloin with Coconut Rice and Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin glazed with tangy tamarind sauce paired with fragrant coconut-infused rice and bright fresh herbs for a balanced Southeast Asian-inspired dinner. This thai-inspired pork ready in about 50 minutes pairs pork tenderloin, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Thai cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 2 tbsp soy sauce, 2 minced garlic cloves, and 1 tbsp grated fresh ginger to make the glaze.
  2. Step 2: Pat dry 1.5 lbs pork tenderloin and brush half of the tamarind glaze evenly over it.
  3. Step 3: Heat 2 tbsp vegetable oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 3-4 minutes per side until browned.
  4. Step 4: Brush the remaining tamarind glaze over the pork and transfer the skillet to the preheated oven. Roast for 15-20 minutes until an instant-read thermometer inserted into the thickest part reads 145°F.
  5. Step 5: While the pork roasts, rinse 1 1/2 cups jasmine rice under cold water until clear. Combine rinsed rice, 1 1/2 cups coconut milk, 1 cup water, and 1 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
  6. Step 6: Remove the pork from oven and let rest 5 minutes before slicing. Fluff coconut rice with a fork and stir in 1/4 cup chopped cilantro and 1/4 cup chopped mint.
  7. Step 7: Serve sliced pork tenderloin over coconut rice with lime wedges on the side for squeezing.

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Frequently asked questions

How long does Tamarind-Glazed Pork Tenderloin with Coconut Rice and Fresh Herbs take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tamarind-Glazed Pork Tenderloin with Coconut Rice and Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Tamarind-Glazed Pork Tenderloin with Coconut Rice and Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tamarind-Glazed Pork Tenderloin with Coconut Rice and Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tamarind-Glazed Pork Tenderloin with Coconut Rice and Fresh Herbs?

Thai pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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