Asian Marmalade Pork Loin Recipes

ASIAN PORK TENDERLOIN

Steps:

• In a small bowl mix together all ingredients except pork tenderloins.
• Place pork tenderloin in container and pour half of marinade over them or place them in gallon ziploc bag and pour half of marinade over the tenderloins. Place remaining marinade in fridge in air tight container.
• Place in refrigerator for 4-8 hours to marinate.
• Preheat grill to 350 degrees. Place tenderloins on grill. Grill for 30 minutes or until internal temperature reaches 145 degrees. Rotate the tenderloins every 10 minutes and baste with remaining marinade.
• Remove from grill and cover with foil. Let rest for 10 minutes before slicing.

ASIAN BARBECUED PORK LOIN

Steps:

• Sprinkle pork roast with garlic salt and pepper. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 50 minutes. , Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 3/4 cup, about 20-25 minutes, stirring often. , Brush sauce over pork. Bake 10-15 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

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!

ASIAN-STYLE PORK TENDERLOIN

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• In a small bowl, add Salt (1 tablespoon) and 2 Tbsp of Orange (1). Rub together until combined.
• In the same bowl add Garlic Powder (1/2 teaspoon), Ground Ginger (1 tablespoon), and Ground Black Pepper (1/4 teaspoon). Use a spoon to mix until combined.
• Rub the mixed spices all over the Pork Tenderloin (2 pound). Transfer to a greased baking tray. Bake for 40-45 minutes or until internal temperature reaches 145 degrees F (60 degrees C).
• In a saucepan, add Orange Marmalade (1 cup), 1/4 cup of orange juice, 1/2 Tbsp of orange zest, and Ground Ginger (1/2 tablespoon) powder. Turn on the heat to medium and simmer for about 10 minutes until thickened.
• Remove the pork from the oven. Cover with foil and rest the meat for 10 minutes.
• Slice and serve the meat with the sauce. Optionally garnish with Orange (1) and Fresh Thyme (4 sprig).

ASIAN PORK TENDERLOIN

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.

ASIAN MARMALADE PORK LOIN

Steps:

• 1. I did this in a rotisserie, but you certainly could bake it in the oven set at 350°
• 2. Mix up the marinade, and divide it in half. I cannot bring myself to use marinade that has raw meat in it, even if it has been boiled.
• 3. Put the pork loin in a zip lock bag and add half the marinade. Tip back and forth to distribute and let marinate in the fridge, for a minimum of 1 hour.
• 4. Discard the marinade that the meat has been in, and put the pork on the spit.
• 5. While cooking, baste every 20 minutes with reserved marinade.
• 6. Mine was started in rotisserie basket, but it was off balance,so finished it on the spit
• 7. Cook until internal temp tests to 160°

SLOW-COOKER MARMALADE-AND-VINEGAR PORK

Steps:

• Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
• Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
• Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
• Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.

MARMALADE PORK TENDERLOIN

Steps:

• Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

MARMALADE PORK

Steps:

• Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
• Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.

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.