Tender Pork Medallions in a Bold Ginger Soy Marinade

These tender pork medallions in a bold ginger soy marinade are a simple yet impressive dish. With a rich, tangy marinade made from a blend of soy sauce, lime juice, honey, sesame oil, fresh ginger, garlic, fish sauce, and sriracha, each bite delivers a punch of flavor. The marinade will tenderize the pork while also giving it a great flavor, making this dish a crowd-pleaser. Serve this pork tenderloin recipe with seasoned rice and vegetables for a weeknight meal that feels comforting and exotic.

I often choose pork tenderloins to make as I run through a rotation of meats in our home so we don’t get stuck in a weeknight dinner rut eating the same protein over and over. This time, I wanted to make a marinade for the tenderloin with an Asian flare as my daughter is a big Japanese food lover. This recipe is close to a fusion of Japanese and Southeast Asian flavors. The overall flavor profile fits  Pan-Asian cooking, blending elements from multiple Asian culinary traditions. I love how simple it is to make. The hardest part of making this dish is remembering to prep it the night before. 

If you love Asian flavors and are looking for more ideas for pork, why not try my pork chop marinade? It’s suitable for pan-frying or grilling on your outdoor BBQ!

Why You Will Love This Bold Ginger Soy Marinade On Your Pork

Deep, Balanced Flavor—This marinade blends savory soy sauce, nutty sesame oil, zesty lime juice, and honey’s natural sweetness. Adding ginger and garlic provides aromatic warmth, while sriracha adds mild heat, creating a complex, flavorful experience with every bite.

Tender, Juicy Pork – The acid in the lime juice and the enzymes in the ginger ensure tender meat.

Versatile and Easy to Make – With simple pantry ingredients and minimal prep time, this marinade transforms pork tenderloin into a restaurant-quality dish. Plus, the thickened sauce adds an extra layer of flavor, making every bite irresistible.

A Canadian Fusion of Flavors

While this bold ginger soy marinade isn’t tied to a single historical Canadian dish, it reflects Canada’s rich multicultural culinary influence. Asian-inspired marinades like this have become a staple in Canadian home cooking, thanks to the influence of Chinese, Japanese, Thai, and Vietnamese cuisines. Over the years, these flavors have blended seamlessly into mainstream Canadian kitchens, creating a diverse and exciting food culture that we can all enjoy.

Let’s Make The Tender Pork Medallions in a Bold Ginger Soy Marinade

To make the bold ginger soy marinade, start by preparing the marinade. In a bowl, whisk together soy sauce, juice of two small limes, sweet honey, sesame oil,  fresh minced ginger, the cloves of garlic also minced, the fish sauce, and the sriracha sauce until the honey is well combined.

Next, you will cut the two pork tenderloins into 1-inch thick medallions. Avoid wooden cutting boards for raw meat, as they can absorb juices and harbor bacteria even after washing. Place the pork medallions in a large ziplock bag inside a bowl to keep the bag upright. Pour the marinade mixture over the pork, close the bag, and gently massage it to ensure all the pieces are coated. Let the pork marinate in the refrigerator for 24 hours, allowing the flavors to deeply infuse the meat.

When handling raw pork, always practice safe food handling to prevent cross-contamination. Use a dedicated cutting plastic, not wood board, and wash with hot, soapy water immediately after use. Be sure to also wash your hands after touching raw pork. Never reuse the marinade from raw meat without boiling it first to eliminate bacteria, as in this recipe. It’s important to remember that the marinade that has been in contact with raw meat can contain harmful bacteria, so it should never be used as a sauce without being boiled first.

When ready to cook, heat a large frying pan over medium-high heat to sear the meat. Remove the pork medallions from the marinade and lay in a single layer in the hot pan. Don’t discard the marinade left in the bag; reserve it for the sauce. 

Start by searing the medallions for two minutes per side. After two minutes per side, test a couple of pieces of the meat using your instant-read thermometer to ensure it has cooked properly. An instant-read thermometer is a great tool to have in the kitchen, especially when cooking meat. It allows you to quickly and accurately check the internal temperature of the meat, ensuring that it’s safe to eat.

Start by inserting into the thickest portion but only halfway. If you push all the way through, the meat thermometer will read the pan’s heat rather than the meats. The internal temperature of this pork dish should be 165F. If you don’t have a thermometer, as I didn’t for years, a good test is to remove the thickest pork piece from a small plate and cut into it to see if it’s pink. Although you can eat slightly pink pork, to be safe, you should wait until it has cooked most of the pink away. When the medallions have cooked, you can transfer them to a plate. 

Next, pour the reserved marinade from the bag into the skillet and bring it to a boil for two minutes to kill any bacteria that may be present. If there isn’t a lot of marinade left, you can add a up to one cup of water, as the marinade is a concentrated mixture. While it is boiled, mix 2 tablespoons of cornstarch in a measuring cup with ¼ cup of water to create a slurry, then stir it into the boiling marinade to thicken the sauce.

Lasting return the pork medallions to the skillet, coating them in the glossy sauce, and let them reheat for about a minute. Serve the pork medallions hot alongside seasoned rice with vegetables for a complete, flavorful meal.

Ingredients:

Pork Tenderloin—This cut is easy to work with and cut into beautiful medallions.

Soy Sauce – The marinade base adds deep umami flavor and saltiness.

Fresh Lime Juice – Brings a fresh, tangy acidity that complements the richness of the pork.

Honey – Adds a natural sweetness to round out the salty and tangy notes.

Sesame Oil – Brings a nutty, toasty depth that enhances the overall richness.

Fresh Ginger – Gives the marinade a warm, zesty kick with a slightly peppery bite.

Cloves Garlic – Infuses bold, aromatic flavor that beautifully complements the soy and ginger.

Fish Sauce – Adds a subtle savory depth and enhances the umami richness of the dish.

Sriracha Sauce – Provides a mild heat and a touch of complex flavor without overpowering the other flavors.

Substitutions And Add-Ins For This Tenderloin Marinade Recipe

Pork Tenderloin—Boneless chicken breast or boneless skinless chicken thighs are different but equally flavorful protein options. Pork chops or other cuts of pork will also work for this marinade.

Soy Sauce – Can be swapped for tamari (gluten-free) or coconut aminos (for a lower-sodium, slightly sweeter option).

Fresh Lime Juice—If you don’t have lime juice, you can substitute rice vinegar with a mild acidity that brings a refreshing tang to the marinade.

Honey – This can be replaced with maple syrup or brown sugar for a slightly different sweetness.

Sesame Oil—Toasted sesame oil will add a stronger flavor. Alternatively, use a neutral oil like avocado or olive oil if sesame is unavailable.

Fresh Ginger – Remains – Fresh ginger is essential for its unique zesty, slightly spicy flavor. No proper substitute matches its effect.

Cloves Garlic – Remains – Fresh garlic is key for its bold, aromatic depth that enhances the marinade.

Fish Sauce can be replaced with Worcestershire sauce for a similar umami kick or soy sauce in a pinch, though it won’t have the same depth.

Sriracha Sauce—For a similar mild heat, swap with a bit of red pepper flakes.

Add red chili flakes for more heat and minced green stems from green onions (to the finished dish) for a bright freshness.

Expert Tips, Serving, and Storing Suggestions For The Pork Marinade

Tip #1: Use a Ziplock Bag in a Bowl: Put the meat and marinade in a plastic bag standing in a bowl. This prevents accidental spillage from making a mess in the fridge.

​Tip #2: Marinate for Max Flavor: Let the pork marinate for 24-48 hours, and the flavors from the ginger, garlic, and soy sauce will fully penetrate the meat while also tenderizing it. If you’re short on time, even 4-6 hours of marinating can still provide great results.

Tip #3: Proper Searing: When cooking the pork, be sure the skillet is hot before adding the medallions. Avoid layering the meat in the pan, which will allow the meat to develop a sear.

Once your Tender Pork Medallions in a Bold Ginger Soy Marinade are cooked and the sauce has thickened, serve the medallions alongside a bed of seasoned rice to soak up the flavorful sauce. Add a side of sautéed vegetables or a light salad for a balanced meal. The juicy, tender pork pairs perfectly with the rice for a flavorful Asian dinner at home.

Place any leftover pork medallions in an airtight container and keep in the fridge for up to 3-4 days. To reheat, add a splash of water in a skillet to keep the pork moist and the sauce silky.

I’d love to hear how your Tender Pork Medallions in a Bold Ginger Soy Marinade turned out! If you enjoyed this pork recipe, please leave a rating and share your thoughts or any tweaks you made in the comments below. Your feedback helps me continue sharing delicious recipes with you!