Asian Almond Tenderloin

Asian Almond Tenderloin
  • Yield: 4 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 35 Mins.
  • Looking for an Asian twist on dinnertime favorite? Try this sweet and tangy dish with the delightful crunch of Fisher® sliced almonds.                                                                                                                                                                   Submitted by Betty Sullivan (Des Plaines, IL)


  • 1/2 cup low-sodium teriyaki sauce
  • 1/2 cup orange or pineapple juice
  • 1 teaspoon Chinese five spice blend
  • 1 tablespoon honey
  • 1 to 2 pound pork tenderloin
  • 1 teaspoon cornstarch
  • 1/2 cup Fisher® toasted sliced almonds


  1. Combine teriyaki sauce, juice, spice blend and honey in a zippered 1-gallon bag. Pierce tenderloin all over with a fork and place in the bag. Seal and refrigerate for 1 hour overnight. Remove meat from marinade and set marinade aside.
  2. Heat grill to medium-high heat. Grill meat for 20 minutes or until internal temperature reaches 150ºF, turning 1/4 turn every 5 minutes. Remove from  heat and let rest for 10 minutes before cutting.
  3. While meat is resting, bring reserved marinade and cornstarch to a boil in a small saucepan over medium-heat. Let boil for 1 minute. Remove from heat and stir in toasted almonds. Slice meat and serve with almond sauce.
  4. Note:  To roast meat, cook at 425°F for 25 to 35 minutes or until internal temperature reaches 150°F.

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