Asian Grilled Pork Tenderloin With Pineapple Recipes

GRILLED ASIAN PORK TENDERLOIN

Steps:

• Mix together everything except the pork. Marinate the pork in this mixture for at least an hour.
• When ready to grill, remove from the marinade letting excess drip off. Place on a hot grill and let cook on one side for 7 minutes. Flip and cook on the opposite side for 6 minutes. Turn off grill and let pork continue to cook in the closed grill for 5 minutes. Let rest and serve.

PINEAPPLE PORK TENDERLOIN

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 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. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

PINEAPPLE-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

ASIAN GRILLED PORK TENDERLOIN WITH PINEAPPLE

Steps:

• Combine everything except pineapple in large zip top bag. Press out as much air as possible and seal bag. Marinate in refrigerator 1 to 24 hours.
• Preheat grill to medium-hot. Drain marinade. Place tenderloins on grill and cook 10 minutes on each side, or to internal temperature of 160°.
• Skewer pineapple. Add to grill last 6 minutes, turning halfway through.
• Slice pork 1/2" thick and serve with grilled pineapple.

ASIAN MARINATED GRILLED PORK TENDERLOIN

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!

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN

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.

GRILLED PORK AND PINEAPPLE KABOBS

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

ASIAN GRILLED PORK TENDERLOIN

Steps:

• Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, seal able bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
• Preheat an outdoor grill or preheat oven to 350 degrees F.
• Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
• While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.