Pacific Rim Tenderloin Recipes

Steps:

• Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

Steps:

• Place tenderloin in a large zip top bag. Combine soy sauce and next 6 ingredients; stir well. Pour over the tenderloin. Seal bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
• Remove tenderloin from the marinade, discarding marinade. Grill, covered, over medium hot coals (350 to 400 degrees) for 20 to 30 minutes, or until the meat thermometer inserted into the thickest part of the tenderloin registers 160 degrees, turning occasionally.
• Combine 1/4 cup brown sugar and the next 4 ingredients in a small saucepan. Stir well. Bring to a boil.
• Combine the cornstarch and water, stirring until smooth. Stir the cornstarch mixture into the brown sugar mixture, and cook, stirring constantly, until thickened.
• Slice the tenderloin, and place on a serving platter. Sprinkle with the peanuts, and serve with the warm sauce.

Steps:

• In a 1-cup glass measuring cup, combine soy sauce, sherry, garlic and ginger.
• root.
• Place tenderloins in a resealable plastic bag; pour soy sauce mixture into.
• bag.
• Seal bag securely; refrigerate at least 30 minutes or up to 4 hours,
• turning bag occasionally.
• Drain marinade into small saucepan. Sprinkle five spice powder on tenderloins. Grill tenderloins, covered over medium.
• coals, turning occasionally, 15 to 20 minutes or until instant read thermometer
• inserted in center of meat registers 160 degrees.
• Tenderloins will be barely.
• pink in center.
• While tenderloins are cooking, add Hoisin sauce to marinade in.
• saucepan.
• Bring to a boil; simmer uncovered until thickened, about 3 minutes.
• Brush mixture evenly over tenderloins during last 5 minutes of grilling, turning once.
• Carve tenderloins crosswise into 1/4-inch thick slices.

Steps:

• Place prawns in a shallow dish or large plastic ziplock bag.
• Blend together all the remaining ingredients and pour over the prawns. Turn to coat well and marinate for at least 30 minutes.
• BBQ prawns for 4 to 5 minutes or until cooked. Do not overcook as they will become tough. Baste during the first couple of minutes of cooking time.
• Serve sprinkled with some extra chopped coriander, parsley or shallots with either some rice or a salad.

Steps:

• In a small bowl, conbime the pineapple juice, soy sauce, horseradish, parsely, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 marinade into a large resealable bag; add the salmon ad green onions. Seal bag and turn to coat; refrigerate for 1 to1 1/2 hours, turning occasionally. Add the remianing sesame to remaining marinade. Cover and refrigerate for basting.
• Coat the grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill salmon, covered, over medium heat or broil 4-6 inches from the heat for 8-12 minutets or untiil fish flakes easily with a fork, basting frequently with reserved marinade.