I had to add Crispy Pork Tenderloin Recipes to my repertoire after perfecting a simple technique that yields tender, juicy pork bites you can serve as a main, a hard-to-resist appetizer or a hearty snack.

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I love tossing pork tenderloin into quick batches that surprise guests. These Easy Pork Bites are tender, juicy and oddly addictive, and they slip between dinner and snack so easily I get asked for the recipe every time.

Garlic gives a pop of heat while soy sauce creates that almost caramelized note that makes them sing. If you like Pork Chop Bits Recipes or have bookmarked Crispy Pork Tenderloin Recipes, this will make you curious because the texture is wrong in the best way, crispy outside yet melt in the middle.

Try one bite, you wont stop.

Ingredients

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Pork tenderloin: Lean, high protein cut, low fat when trimmed, quick to cook but can dry out.
Soy sauce: Adds salty, umami depth, low sodium version keeps sodium down.
Honey or brown sugar: Gives a touch of sweetness, helps with caramelization and color.
Rice vinegar: Brightens flavors with gentle acidity, balances sweet and savory notes.
Garlic: Sharp, aromatic punch, contains antioxidants and boosts savory flavor.
Cornstarch: Creates crisp coating when fried, soaks up marinades, gluten free.
Sesame oil: Small amount gives nutty aroma and flavor, use sparingly.
Green onions: Fresh, mild oniony crunch, adds color and a light, fresh bite.

Ingredient Quantities

1 1/2 pounds pork tenderloin, trimmed and cut into 1 inch bite sized pieces

2 tablespoons low sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or light brown sugar

1 teaspoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 large egg white (optional, for extra crisp)

3/4 cup cornstarch, for coating

1/4 cup all purpose flour (optional, for extra crunch)

Salt and black pepper, to taste

Neutral oil for frying, about 2 cups or enough for shallow frying

2 green onions, sliced for garnish

1 tablespoon toasted sesame seeds, optional

Lemon or lime wedges for serving, optional

How to Make this

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1. Trim silver skin from the pork and cut into about 1 inch bite sized pieces, then pat very dry with paper towels; if some pieces are thicker, press them a little so they cook evenly.

2. Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or light brown sugar, 1 teaspoon sesame oil, minced garlic and grated ginger. Toss the pork in the mixture and let it sit at least 15 to 30 minutes in the fridge, up to 2 hours if you got the time.

3. When ready, remove pork from the marinade and reserve the liquid in a small bowl. Pat the pork pieces dry again. If you want extra crisp, beat the egg white and toss the pork in it so the coating sticks better.

4. In a shallow bowl combine 3/4 cup cornstarch, 1/4 cup all purpose flour and a little salt and black pepper. Dredge each piece of pork in the starch mix, pressing so it adheres and shake off excess.

5. Heat about 2 cups neutral oil in a heavy skillet over medium high until it reaches roughly 350 to 375 F or a small bit of coating sizzles and browns in 10 seconds. Don’t overcrowd the pan, fry in batches.

6. Fry the pork bites until golden and cooked through, about 3 to 5 minutes total depending on size, turning so they color evenly; a few pieces may take a little longer, aim for an internal temp of 145 F. Remove to a wire rack or paper towels to drain and season lightly with salt while hot.

7. If you want a saucy glaze, pour the reserved marinade into a small saucepan, bring to a vigorous boil and simmer 1 to 2 minutes to kill any raw juices, then reduce until slightly thickened. Toss the fried pork in the hot glaze just before serving.

8. Garnish with sliced green onions and 1 tablespoon toasted sesame seeds if using, and serve immediately with lemon or lime wedges on the side for a bright squeeze. Enjoy as a main, an appetizer or a snack.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for trimming silver skin and cutting into bite sized pieces
2. Paper towels, to dry the pork and blot oil after frying
3. Two mixing bowls, one large for the marinade and pork, one small to reserve the liquid
4. Whisk or fork, for mixing the marinade and beating the egg white if using
5. Shallow bowl or wide plate, for the cornstarch and flour dredge
6. Heavy skillet or Dutch oven, for shallow frying (cast iron or stainless works best)
7. Tongs or a slotted spoon, to turn and lift the pork from the oil
8. Instant read thermometer, to check the pork reaches about 145 F
9. Wire rack set over a rimmed baking sheet, for draining and keeping the pieces crisp
10. Small saucepan, to boil and reduce the reserved marinade into a safe glaze

FAQ

Q: Can I use a different cut of pork instead of tenderloin? A: Yes, you can use boneless pork chops or pork shoulder cut into bite sized pieces. Keep in mind shoulder is fattier and needs a bit more time to get tender, while chops cook fast and can dry out if overcooked, so watch the pieces closely.

Q: How do I make the bites extra crispy? A: Pat the pork dry, toss with the egg white if using, coat well in cornstarch (and a little flour if you like), let them rest 10 to 15 minutes so the coating sets, fry in hot oil (around 350 to 375 F) without crowding, and drain on a wire rack. Double frying or air frying briefly after the first fry helps crisp them even more.

Q: Can I bake or air fry instead of shallow frying? A: Yes. For oven bake try 425 F for about 12 to 18 minutes, flipping halfway, until golden and cooked through. For air fryer do 400 F for 10 to 12 minutes, shake once. They wont be exactly the same as deep fried but still tasty and less greasy.

Q: How long should I marinate the pork and can I skip it? A: Marinate 15 to 30 minutes for a quick flavor boost, or up to overnight in the fridge for deeper flavor. You can skip marinating in a hurry, just season well before coating, but the soy, ginger and garlic really improve the taste if given time.

Q: How do I avoid overcooking and dry pork? A: Cut uniform 1 inch pieces so they cook evenly, fry only until just cooked through, aim for an internal temp of 145 F then let rest a few minutes. Overcrowding the pan or frying too long will make them tough and dry, so cook in batches.

Q: How should I store and reheat leftovers? A: Keep leftovers in an airtight container in the fridge for 3 to 4 days, or freeze up to 2 months. Reheat in a hot oven or air fryer to bring back crispiness (about 350 F until heated through). Microwaving is fastest but makes them soggy.

Easy Pork Bites Recipe Substitutions and Variations

Pork tenderloin: boneless skinless chicken thighs (cut to bite size, cook until 165°F, a bit juicier), firm tofu (press well, cube and coat like the pork for a veg option), or shrimp (add near the end since it cooks fast).
Low sodium soy sauce: regular soy sauce (reduce any extra salt), tamari for gluten free, or coconut aminos for a slightly sweeter, lower-sodium soy-free option; taste and adjust salt.
Cornstarch (for coating): potato starch gives a super crisp crust, rice flour is a good gluten-free crunchy sub, or arrowroot (lighter but browns less so keep an eye on heat).
Neutral oil for frying: peanut oil, canola oil, or sunflower oil work well thanks to their high smoke points; avoid extra virgin olive oil and watch for nut allergies if using peanut oil.

Pro Tips

– Marinate long enough to get flavor in, 15 to 30 minutes is great, 2 hours max — any longer and the acid can start to make the meat mushy. (dont skip patting the pieces dry after marinating, wet meat wont crisp.)

– Pat each piece really dry before coating, and if you want extra crunch beat and use the egg white, but dont use too much or the coating turns gummy. Press the starch mix on so it sticks, then shake off the loose stuff.

– Keep the oil hot and dont overcrowd the pan or youll drop the temp and end up steaming not frying. Use a thermometer if youve got one, or test with a tiny bit of coating to see if it sizzles right away.

– Let finished pork rest on a wire rack instead of paper towels so it stays crisp, and if you plan to glaze use the reserved marinade boiled hard for at least a minute to kill raw juices, reduce it quick and toss the pork right before serving so it doesnt go soggy.