Yesterday was rough. Mostly because our wedding day was over, but also because I was so unbelievable hungover. I did the normal bride thing and forgot to actually eat my dinner AND CAKE (which I’m still really pissed about) then thought 4738298902828 shots of vodka in a row was a good idea. I’m obviously an idiot in my new married life. So yesterday was spent trying not to throw up, not speaking and trying to remember the missing chunks of the end of my night. We were serenaded by a man bringing us breakfast in bed. You know what I don’t want to do when I’m hungover? Have a man serenade me in bed when all I’m trying to do is go face deep in the hash browns. That was a rough start to the day. But 11 hours and 5 meals later, I finally rid myself of my hangover. I’m a drinking pro.

I cannot wait to show you guys pictures, but right now I’m about to hop on a catamaran and not take shots. No shots, ever again. So for now, you’ll have to check out the one instagram post I shared! Can’t wait to share all the details about the day soon! It was seriously so effing awesome.

You know what else is awesome? This tenderloin. It’s on freaking point!

PaleOMG Asian Glazed Five Spice Pork Tenderloin

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Asian Glazed Five Spice Pork Tenderloin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

  • Yield: 3-4 1x



For the dry rub

  • 11 1/2 pound pork tenderloin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon five spice powder
  • 1/4 teaspoon black pepper

For the sauce

  • 2 tablespoons ghee
  • 1 garlic clove, minced
  • 2 teaspoons freshly grated ginger
  • 1/2 cup coconut aminos
  • 2 tablespoons honey
  • 1 teaspoon rice wine vinegar or coconut vinegar
  • juice of 1/2 a lime
  • 2 tablespoons chopped cilantro + extra for garnishing


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil
  2. Mix together spices for the dry rub then rub it thoroughly into the pork. Heat up a large saute pan over medium high heat. Once hot, add ghee and sear the pork on all sides, about 2 minutes per side. Once seared, place on the baking sheet. Place in oven and bake for 10-12 minutes or until the pork reaches an internal temperature of 145 degrees. Once done cooking, remove and place some foil on top and let rest for about 5 minutes.
  3. As soon as the pork goes in the oven, place all of the ingredients for the sauce, except for the cilantro, into the pan and use a wooden spatula to scrape the bits from the pork. Let come to a low boil and reduce down by a third. This will take 10-15 minutes depending on the pan size. Once sauce coats the back of a spoon, add chopped cilantro.
  4. Slice pork then pour sauce on top and garnish with fresh cilantro on top!

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PaleOMG Asian Glazed Five Spice Pork Tenderloin


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  1. Janet says:

    Would this work well grilled? It sounds delicious!

    1. juli says:

      haven’t tried it that way but i don’t see why not!

  2. Angela says:

    Thanks for the awesome recipe! I made it this morning, was a bit salty for me, so next time, I’ll use less aminos, but it has such great flavor! My fiance loves it as is, so that’s a bonus. Thank you and congratulations on your wedding.

    1. juli says:

      did you use liquid aminos or coconut aminos? because if you use coconut aminos, it won’t be near as salty

  3. janell says:

    Made this exactly as you said and it was SO good.

  4. Elaine says:

    Wow! We needed a quick recipe for our weekly dinner with friends tonight (it was our turn to cook) and I found your recipe on my Pinterest board. We had most of the ingredients – my husband just had to pick up the pork tenderloin. It was a hit with everyone. It was so delicious and we will be making this again of course! Thank you!

    By the way, the ginger and lime gave it such a refreshing flavor. Wonderful combination.

  5. Michelle says:

    I love this but I’m struggling to think of an easy side?

    1. juli says:

      i have tons of easy side dishes in my newest cookbook – juli bauer’s paleo cookbook!!

  6. Robin says:

    Made this last night…amazing! Really great flavors. I used a little over 1.5 pounds of pork tenderloin and could have even used more with the sauce, really good leftovers for lunch today and tomorrow! Thanks for the recipe Juli 🙂

  7. Donna says:

    This tasted amazing! Another must try imo.

  8. Caroline Jordan says:

    Is there an alternative for ghee? thank you!

    1. juli says:

      yep, whatever cooking oil you prefer. coconut oil would work great!

  9. Leane says:

    Hi! I made this tonight and wow, it was really good! I didn’t know what 5 spice was so I googled it and made my own version. Thank you!

    1. juli says:

      awesome, so glad to hear it Leane!

  10. Kristin Sacco says:

    This recipe has become a family staple. We love it!!!

    1. juli says:

      yay!! glad to hear it!