CHINESE PORK TENDERLOIN
A delicious and easy to prepare marinade consisting of ingredients that can be easily found at a Chinese grocery store. Don't let the ingredients fool you, this is a meal that even the less adventurous will enjoy.
Provided by JENNIFER72_00
Categories World Cuisine Recipes Asian Chinese
Time 2h40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 5 g, Cholesterol 98.5 mg, Fat 5.5 g, Fiber 0.3 g, Protein 35.8 g, SaturatedFat 1.7 g, Sodium 373.5 mg, Sugar 2.7 g
ASIAN PORK TENDERLOIN
This is a simple and flavorful recipe. For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy! Enjoy!
Provided by ONOLICIOUS10
Categories World Cuisine Recipes Asian
Time 8h45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 15.7 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 4.2 g, Sodium 921.6 mg, Sugar 9.3 g
ASIAN PORK TENDERLOIN
Make and share this Asian Pork Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, add first 8 ingredients; whisk until blended.
- Place pork in a shallow dish; add marinade, turning pork to coat.
- Cover and refrigerate 8 hours.
- Remove pork from marinade, throw away marinade.
- Place pork in an foil lined roasting pan.
- Bake at 450 degrees for 25 minutes or until meat thermometer reads 160 degrees.
- Let pork stand 5 minutes before serving.
Nutrition Facts : Calories 287.8, Fat 13.5, SaturatedFat 2.7, Cholesterol 73.8, Sodium 1011.5, Carbohydrate 15.6, Fiber 0.5, Sugar 12.9, Protein 25.6
SPICE RUBBED PORK TENDERLOIN WITH ASIAN COLE SLAW
Rubbing pork tenderloin with Chinese five-spice powder before broiling infuses it with rich complex flavor. A quick slaw of cabbage, radicchio, scallions, bell pepper and apple tossed in a soy and ginger vinaigrette makes for the perfect crunchy and colorful partner.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Number Of Ingredients 16
Steps:
- Position a rack closest to broiler and preheat to high.
- Brush tenderloins with oil and rub all over with five spice. Season with salt and pepper to taste. Lay pork on a broiler pan and, broil turning once, until golden and an instant read thermometer, inserted into the thickest part of meat registers about 150 degrees F. Set meat aside for 5 minutes before slicing about 1/3-inch thick.
- Whisk vinegar with soy sauce, mirin, lime juice, and ginger in a medium bowl. Gradually whisk in peanut and sesame oils. Toss cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup vinaigrette. Grate apple (with skin but not seeds) directly into slaw, and toss again. Season, to taste, with salt and pepper.
- Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette. Serve.
Nutrition Facts : Calories 330 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 380 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 37 grams
ASIAN-STYLE PORK TENDERLOIN WITH SLAW
We're a busy family! As a realtor, I often work on weekends while my husband coaches our sons' lacrosse teams. Sunday night is our time to reconnect as a family and catch up on the week. This recipe is quick, easy, and healthy, but still feels like comfort food to us. -Danna Rogers, Westport,Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings (5 cups slaw).
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw., Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.
Nutrition Facts :
SPICE RUBBED PORK TENDERLOIN WITH ASIAN COLE SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Position a rack closest to the broiler and preheat to high.
- Brush the tenderloins with the oil and rub all over with the five-spice powder. Season with salt and pepper, to taste. Lay the pork on a broiler pan and, broil turning once, until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register between 140 and 150 degrees F when inserted into the thickest part of the meat.) Set meat aside for at least for 5 minutes before slicing.
- Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to taste, with salt and pepper.
- Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with remaining vinaigrette. Serve.
ASIAN PORK TENDERLOIN WITH SPICY ASIAN COLE SLAW
I just saw this in Cuisine at Home magazine that I subscribe to, and it looked so good I just had to try it, and it was wonderful! Family loved it, even the picky daughter said she liked the cabbage. Now there's a good vote! The recipe calls for 2- 1 to 1 1/2 pound tenderloins...I used a 2.13 pound loin roast, (in one piece), and only adjusted the cooking time by 10 minutes. I wanted a starch to go with this meal, so I cooked up a package of Tap Ramen with the water and flavor packet, then let the water absorb into the noodles. This was a great meal! ( 12/15/19 - NOTE: Recipe edited to correct previous omission of sauce instructions.)
Provided by Chef PotPie
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- FOR THE TENDERLOIN:.
- Preheat oven to 400*F.
- Combine Five-Spice, salt and pepper, and rub over tenderloins.
- Heat oil in oven-proof saute pan over medium-high; sear pork on all sides, 5-8 minutes.
- Transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*F.
- Remove pork from pan and let rest for 10 minutes before slicing.
- FOR THE SAUCE:.
- In same pan, whisk together the next 8 ingredients, (plum sauce through chili-garlic sauce), and cook while meat is resting.
- FOR THE SLAW:.
- Whisk first 6 ingredients together in a bowl and set aside.
- In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
- After 1 minute, add salt. (The salt flavors the vegetables, but also draws moisture from the cabbage, helping it to wilt faster. This was quite fast and dramatic.).
- Continue to saute for 2 minutes or until cabbage begins to wilt.
- Stir in reserved sauce and cook 1 minute until slightly thickened.
- Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.
Nutrition Facts : Calories 542.8, Fat 18.9, SaturatedFat 4.5, Cholesterol 147.6, Sodium 2634.9, Carbohydrate 43.2, Fiber 5, Sugar 22.6, Protein 50
ASIAN PORK TENDERLOIN
I first made this appetizer on Christmas Eve a few years ago, and it has since become a tradition. Serve the pork slices alone or on small dinner rolls with hot mustard sauce, ketchup or horseradish. -Diana Beyer, Graham, Washington
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often., Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices.
Nutrition Facts :
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SPICY GRILLED KOREAN PORK TENDERLOIN WITH ASIAN SLAW
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- Trim the pork of any silverskin and excess fat, and cut into 1/2-inch-thick medallions. Flatten slightly with the palm of your hand.
- In a small measuring cup, whisk together the Marinade/Dressing ingredients. Toss 1/2 cup of this mixture with the pork medallions in a large bowl. Reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
- Meanwhile, in another large bowl, toss the grated cabbage, carrot, red and jalapeno pepper with half of the green onion. Whisk together the Asian Slaw Dressing ingredients and add to the bowl. Stir well to combine well. Let sit for 15 minutes, then toss again.
- For cooking on a grill/frying pan: Heat 2 Tbsp. of oil over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess. Discard the marinade. Cook the medallions until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Serve immediately drizzled with reserved Marinade/Dressing and with the Asian Slaw, sprinkled with the remaining green onions.
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