Asian Chili Pork Tenderloin Recipes

Steps:

• Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
• Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
• Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

Steps:

• In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.
• Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.
• Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.
• Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.
• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
• Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.
• Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
• Snappy!

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap® Aluminum Foil.
• Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• If freezing, place packets in Hefty® Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.
• Place frozen packets in refrigerator to thaw for 10 to 12 hours.
• Place thawed packets on baking sheet to cook in oven or transport to grill.
• Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.

Steps:

• Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
• Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

Steps:

• Mix all the ingredients except the oil in a large plastic zip lock bag, mix well so the meat is coated.
• Place in the fridge for at least 2 hours or overnight.
• Remove pork from marinade -save marinade.
• Heat oil in a skillet and saute the pork over medium high heat for 3 minutes, flip and continue cooking for another 3 minutes or until the pork is nicely browned on both sides.
• Pour in the marinade cook for an additional 3 minutes or until the sauce has thickened.

Steps:

• In a bowl combine the soy sauce with sesame oil, Worcestershire sauce, brown sugar, chile paste, black pepper and garlic; whisk until well combined, then mix in green onion.
• Transfer the marinade to a shallow dish; add in the pork then turn to coat in the marinade.
• Cover and refrigerate for 8-24 hours turning a few times during chilling.
• Generously grease a baking pan or small roaster pan then line the pan with foil.
• Transfer the pork and the marinade to the pan.
• Preheat oven to 400 degrees F.
• Roast for about 25-30 minutes.
• Allow to stand for 10 minutes before slicing.

Steps:

• Combine the soy sauce, sesame oil, Worcestershire sauce, brown sugar, chili sauce, garlic, and most of the green onions in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.
• Preheat the oven to 425 degrees. Heat some oil in a large oven-proof skillet over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.
• Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions.

Steps:

• Trim fat from pork, and remove membrane on tenderloins using sharp knife.
• Cut meat into 6x1 1/2" chunks to facilitate marinating.
• Blend all ingredients to prepare marinade (may be refrigerated for later use) about 1 1/4 cup marinade in plastic bag or sealed container for 4-6 hrs., or overnight.
• Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
• Bake uncovered in a 350°F oven, for 30 minutes.
• Turn, and bake for additional 30-45 mins., brushing occasionally with reserved marinade.
• Cut in thin slices, and serve hot or cold.

Steps:

• To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
• For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
• Prepare an outdoor grill for high heat.
• Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

Steps:

• In a small bowl, combine the first six ingredients; brush over pork. , In a large ovenproof skillet, brown pork in oil on all sides. , Bake at 375° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

Steps:

• Cut tenderloin in half lengthwise.
• In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
• Place the pork tenderloin in the marinade.
• Place in refrigerator for 1/2 hour, turning occasionally.
• Remove meat from marinade, reserving marinade.
• Heat oil in skillet.
• Brown tenderloin pieces on all sides.
• Cook until almost done.
• Remove from skillet and place on cutting board.
• Place marinade into the same skillet and bring to a simmer.
• While simmering, cut tenderloin into 1 inch slices.
• Return to skillet and cook until the meat is no longer pink.
• If desired thicken sauce with a mixture of cornstarch and cold water.
• Serve meat and sauce over steamed jasmine rice.
• Garnish with red pepper, cilantro, green onions and lime wedges.
• Sprinkle with peanuts.