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

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

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!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Asian Glazed Five Spice Pork Tenderloin


You May Also Like:

PaleOMG Asian Noodle Bowl
Asian “Peanut” Sauce Noodle Bowl

PaleOMG Orange Glazed Pork Tenderloin

Orange Chili Glazed Bacon Wrapped Pork Tenderloin


Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Emily says:

    I love pork tenderloin, and I am always looking for new ways to cook it. I can’t wait to try this recipe!

  2. Chelsie says:

    I always hesitate with pork tenderloin because it always seems so blah but I am excited to try this recipe. I truly believe hashbrowns are the cure for hangovers but a man serenading you over said hashbrowns would only exasperate the hangover.

  3. George says:

    This look delish! I’ve always just herbed up my tenderloins and baked it but I’m definitely trying this. I’ve been experimenting on paleo foods after reading which had tons of great recipes, but couldn’t find a tenderloin recipe I liked. Will be trying this one tonight!

  4. Cynthia Adcock says:

    Love, Love,Love!!!!
    Thank you for all you do to make Paleo fun!

  5. Julie D. says:

    Wow, this looks amazing! I’ve never tried five spice but this might make me give it a shot! Congrats on your wedding btw! 🙂

    1. juli says:

      it was my first time using it and it’s a really fun spice to use!

  6. Lisa says:

    First time on the site and saw this ! I had no idea what a pork tenderloin was but I found one in the meat section and tried out the recipe. The rub in combination with the sauce complimented the pork like a woman walking through a construction site. I mLookijg forward to trying some more recipes!

  7. Sam says:

    I tried this recipe last night and ALMOST (it was very hard not to) ate the whole pork tenderloin. It was sooooo freakin delicious!!!!
    P.s. Congrats on the wedding!! It looked amazing and your dress looked gorgeous!!

    1. juli says:

      yay!! so glad you loved it!

  8. Christie says:

    This was so delicious! I had two tenderloins in the package so now I have lots of leftovers. I needed more than the 10-15 minutes in the oven to get up to temperature.

  9. Amanda says:

    Thoughts about omitting the honey in the sauce? Obviously it won’t be as sticky or sweet…I’m on a round of Whole30 but really want to try this because I found a bottle of 5 Spice Powder finally. It’s the simple things. Anyway, think the sauce would still be okay?

    1. juli says:

      not sure, haven’t tried it that way! it will definitely taste different without it

    2. Kris says:

      I’m planning on puree pureeing a fig for my whole 30

  10. Krista says:

    The whole family (including kids) loved this recipe! I would double the sauce next time because it would be great on so many meats/veggies.

    1. juli says:

      that’s so awesome the kids loved the different kinds of flavors that are in this dish!