Lemongrass Pork Tenderloin is a simple, bold way to bring bright Southeast Asian flavors to your dinner table. The marinade balances citrusy lemongrass and lime with savory soy and fish sauce, garlic, a touch of honey, and a hint of heat from Sambal Oelek. Grilling the whole tenderloin gives it a slight char on the outside while keeping the interior juicy and tender. This version is straightforward to prepare and versatile enough to serve on rice, in spring rolls, or sliced over a salad or noodles.
Lemongrass Pork Tenderloin
This recipe was inspired by the flavorful pork found in Vietnamese-style spring rolls at a favorite local pho spot. While the restaurant prepares their pork differently, the combination of lemongrass, lime, garlic, soy, and fish sauce inspired a home-friendly version we love. It works beautifully inside spring rolls, in bowls, or simply sliced and served with steamed rice and vegetables.
The tenderloin is lean yet tender, and the marinade does the heavy lifting: a short prep followed by an overnight soak gives the meat excellent depth of flavor without complicated technique.
Why you’ll love it
- Bold, balanced flavor: Lemongrass and lime brighten the dish while soy and fish sauce add savory depth and umami.
- Simple prep: Mix the marinade, coat the pork, and let it rest—most of the work happens while it marinates.
- Lean and satisfying: Pork tenderloin is relatively low in fat but remains tender when properly cooked and rested.
- Highly versatile: Use it in spring rolls, bowls, sandwiches, or serve as a main with rice and grilled vegetables.
Recipe Shopping List
Before you cook, check your pantry. Here are the core ingredients you’ll need. Exact measurements appear in the recipe card below.
- Pork tenderloin
- Garlic paste (or minced garlic)
- Lemongrass paste (or fresh lemongrass)
- Soy sauce
- Fish sauce
- Sambal Oelek (chili paste) or another chili sauce
- Lime juice
- Honey
How to make this recipe — overview
The overview below gives you the main steps. Follow the full recipe card at the bottom when you cook.
- Trim the pork: Remove any excess fat or silver skin from the tenderloin.
- Make the marinade: Whisk together garlic, lemongrass, soy, fish sauce, Sambal Oelek, lime juice, and honey until smooth.
- Marinate: Place the tenderloin in a resealable bag or container and pour the marinade over it. Chill for several hours or overnight.
- Grill: Preheat the grill to medium (around 350°F). Grill the tenderloin directly on the grates, rotating every 5–10 minutes for even cooking, until the internal temperature reaches 145°F.
- Rest and slice: Let the meat rest 10–15 minutes before slicing to retain juices, then slice and serve.
Recipe FAQ
Store leftover sliced pork in an airtight container in the refrigerator for up to 3 days. Keep any sauce or dressing separate until serving if possible.
How do I reheat the pork without drying it out?
Reheat slices gently in a covered skillet over low heat with a splash of water or broth, or wrap in foil and warm in a 300°F oven until just heated through.
Can I prepare this ahead of time?
Yes. Marinating for 12–24 hours is ideal. You can also grill the tenderloin ahead and reheat gently, or grill and slice shortly before serving for best texture.
What are good substitutions?
Lemongrass paste: Use finely minced fresh lemongrass if available.
Sambal Oelek: Substitute chili garlic sauce or another hot chili paste for similar heat.
Fish sauce: If you don’t have fish sauce, increase soy sauce slightly, but the flavor will be different—fish sauce adds a distinct umami note.
Serve this with…
- Steamed jasmine rice: A neutral base that soaks up the sauce and balances the bold marinade.
- Grilled vegetables: Bell peppers, zucchini, asparagus, or eggplant work well and add smoky contrast.
- Cucumber salad: A light, tangy cucumber salad offers freshness and crunch to pair with the rich pork.
More pork tenderloin ideas
- Grilled Pork Tenderloin
- Smoked Gochujang Pork Tenderloin
- Spicy BBQ Pork Tenderloin
Eat more stir-fry
- Spicy Broccoli Shrimp Stir Fry
- Shrimp Stir Fry
- Chicken and Eggplant Stir-Fry
- Gochujang Chicken Stir-Fry
- Chicken and Broccoli Stir-Fry
- Honey Garlic Ginger Stir-Fry
- Korean Spicy Stir-Fried Chicken and Vegetables
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Lemongrass Pork Tenderloin
Big, bold lemongrass flavor makes this grilled pork tenderloin a great choice for spring rolls, bowls, or a simple weeknight dinner.
Ingredients
- 1 pork tenderloin
- 2 tablespoons garlic paste (or minced garlic)
- 2 tablespoons lemongrass paste (or minced fresh lemongrass)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon Sambal Oelek (or chili garlic sauce)
- 1 tablespoon lime juice
- 1 tablespoon honey
Instructions
- Trim any excess fat or silver skin from the tenderloin and place the meat in a large resealable bag or shallow container.
- Combine the garlic paste, lemongrass paste, soy sauce, fish sauce, Sambal Oelek, lime juice, and honey in a bowl. Whisk until well blended.
- Pour the marinade over the tenderloin, ensuring it is evenly coated. Seal the bag or cover the container and refrigerate to marinate for at least 12 hours, up to 24 hours.
- When ready to cook, preheat the grill to medium (about 350°F). Remove the pork from the marinade and place it directly on the grill grates.
- Turn the tenderloin every 5–10 minutes for even charring and cook until the internal temperature reaches 145°F. Cooking time will vary by size and grill, but plan for roughly 25–35 minutes.
- Remove from the grill and let the meat rest, tented loosely, for 10–15 minutes before slicing thinly across the grain. Resting preserves juiciness and improves texture.
Nutrition Information (per serving)
Yield: 4 | Calories: 582 | Total Fat: 16g | Saturated Fat: 5g | Trans Fat: 0.2g | Unsaturated Fat: 9g | Cholesterol: 295mg | Sodium: 1094mg | Carbohydrates: 8g | Fiber: 0.3g | Sugar: 5g | Protein: 95g