Marinated Asian Pork Tenderloin Recipes

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:

• 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 small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.

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.

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Place pork on a greased rack in a foil-lined roasting pan. , Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°, brushing occasionally with reserved marinade., Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds and serve with mustard and additional plum 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:

• Put all marinade ingredients in a ziplock bag, squish to combine; remove 1/2 Celsius of marinade (set aside in refrigerator); put tenderloins in ziplock bag, squish again to mix all together, refrigerate at least 6-8 hours.
• Remove from bag, discard marinade, place tenderloings on oiled grates of grill or on a rotisserie spit attached to your grill. Glaze with reserved marinade, cook until meat thermometer reads 160 degress.
• Allow meat to set 5 minute before serving.

Steps:

• Mix all ingredients except meat until blended. Reserve 1/4 cup Worcestershire sauce mixture for later use. Pour remaining Worcestershire sauce mixture over meat in shallow dish; turn to evenly coat meat.
• Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade.
• Grill meat 20 min. or until done (145ºF), turning and brushing occasionally with reserved Worcestershire sauce mixture. Remove from grill. Let stand 3 min. before slicing to serve.