SWEET AND TANGY ASIAN PORK CHOPS
I have always enjoyed Asian food, and when I had pork chops, I put this recipe together to create my own take on Asian pork chops. The sauce is sweet and tangy and the meat is moist and tender. -Betty Kercheval, Bellevue, Washington
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Sprinkle pork chops with salt and pepper. Place in a 3-qt. slow cooker. Add the onion, green pepper and green onions. In a small bowl, combine the brown sugar, wine, soy sauce, ginger, sesame oil and garlic; pour over chops. Cover and cook on low for 3-4 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice if desired.
Nutrition Facts :
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
SWEET-N-TANGY ASIAN PORK TENDERLOIN
Make and share this Sweet-N-Tangy Asian Pork Tenderloin recipe from Food.com.
Provided by erinBOberrin
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Remove all visible fat from pork; place in a shallow baking pan.
- In a small bowl, whisk together remaining ingredients except sesame seeds and onions.
- Brush honey mixture over pork; sprinkle with sesame seeds.
- Bake uncovered for 45 minutes (or until meat thermometer reads 160 degrees F).
- To serve, slice thinly and garnish with green onions.
ASIAN-MARINATED PORK LOIN WITH GINGERED SWEET POTATOES AND FIVE-SPICE APPLES
Every element in this dish complements the others. The pork, brined to ensure moistness, is ideally set off by the spicy, slightly sweet potatoes, whose warm flavors are echoed by the lightly caramelized apples. This is pork, sweet potatoes and applesauce - that favorite American triumvirate - from an East-West point of view.
Provided by Ming Tsai
Categories main-dish
Yield Serves 4
Number Of Ingredients 33
Steps:
- One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight.
- Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste. Heat a large skillet over high heat, add the oil, and swirl to caot the bottom of the pan. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125 degrees F internal temperature), 25 to 30 minutes. The interior of the pork will remain pink.
- Allow the pork to rest for 10 minutes and cut into 1/4-inch slices. Divide the gingered sweet potatoes among 4 plates, surround with the pork, and add the five-spice apples. Garnish with the chives, drizzle with the chile oil, and serve.
- Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
- Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and trasnfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve.
- For the Five-Spice Apples: Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes.
- Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm.
- For the Chile Oil: In a medium skillet, combine the chile powder, cumin, and salt, and heat over medium heat just until the mixture begins to smoke. Whisk in the oil and remove from the stove.
- Allow the chile oil to cool, transfer it to a glass jar, and let stand overnight. Cover and use or store. The oil will separate from the solids; use the red oil only.
SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®
This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
- Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
- Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
- Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
- Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
- Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
- Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
- Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 10.6 g, Cholesterol 50.4 mg, Fat 5.3 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 882.5 mg, Sugar 6 g
ASIAN PORK TENDERLOIN MARINADE
Discover your new favorite marinade with this Asian Pork Tenderloin Marinade. Ingredients like brown sugar, dry sherry and fresh ginger are the magic behind this Asian Pork Tenderloin Marinade that will transform your pork tenderloin into a spicy-sweet dream!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN
A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.
Provided by Austin Geraldson
Categories World Cuisine Recipes Asian
Time 2h34m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 79.5 g, Cholesterol 111.7 mg, Fat 8.1 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 2.4 g, Sodium 3518.6 mg, Sugar 57.7 g
TROPICAL SWEET AND SPICY PORK TENDERLOIN
When we crave something sweet and spicy, pork tenderloin cooked with chipotle, barbecue sauce and pineapple really delivers. -Cynthia Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.
Nutrition Facts : Calories 539 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1374mg sodium, Carbohydrate 82g carbohydrate (72g sugars, Fiber 2g fiber), Protein 25g protein.
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