ASIAN PORK TENDERLOIN
This is a simple and flavorful recipe. For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy! Enjoy!
Provided by ONOLICIOUS10
Categories World Cuisine Recipes Asian
Time 8h45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 15.7 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 4.2 g, Sodium 921.6 mg, Sugar 9.3 g
CHINESE-STYLE GLAZED PORK TENDERLOIN RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping 1/2-inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to 3/4-inch thickness. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve 3/4 cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to 3/4 cup, 3 to 5 minutes. Reserve 1/4 cup glaze for glazing cooked tenderloin. Charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140°F and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.
SPICE RUBBED PORK TENDERLOIN WITH ASIAN COLE SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Position a rack closest to the broiler and preheat to high.
- Brush the tenderloins with the oil and rub all over with the five-spice powder. Season with salt and pepper, to taste. Lay the pork on a broiler pan and, broil turning once, until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register between 140 and 150 degrees F when inserted into the thickest part of the meat.) Set meat aside for at least for 5 minutes before slicing.
- Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to taste, with salt and pepper.
- Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with remaining vinaigrette. Serve.
SPICE RUBBED PORK TENDERLOIN WITH ASIAN COLE SLAW
Rubbing pork tenderloin with Chinese five-spice powder before broiling infuses it with rich complex flavor. A quick slaw of cabbage, radicchio, scallions, bell pepper and apple tossed in a soy and ginger vinaigrette makes for the perfect crunchy and colorful partner.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Number Of Ingredients 16
Steps:
- Position a rack closest to broiler and preheat to high.
- Brush tenderloins with oil and rub all over with five spice. Season with salt and pepper to taste. Lay pork on a broiler pan and, broil turning once, until golden and an instant read thermometer, inserted into the thickest part of meat registers about 150 degrees F. Set meat aside for 5 minutes before slicing about 1/3-inch thick.
- Whisk vinegar with soy sauce, mirin, lime juice, and ginger in a medium bowl. Gradually whisk in peanut and sesame oils. Toss cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup vinaigrette. Grate apple (with skin but not seeds) directly into slaw, and toss again. Season, to taste, with salt and pepper.
- Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette. Serve.
Nutrition Facts : Calories 330 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 380 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 37 grams
ASIAN-STYLE PORK TENDERLOIN WITH SLAW
We're a busy family! As a realtor, I often work on weekends while my husband coaches our sons' lacrosse teams. Sunday night is our time to reconnect as a family and catch up on the week. This recipe is quick, easy, and healthy, but still feels like comfort food to us. -Danna Rogers, Westport,Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings (5 cups slaw).
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw., Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.
Nutrition Facts :
KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW
Provided by Bobby Flay
Categories main-dish
Time 10h30m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
- Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
- Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
- For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
- For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
- For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.
SPICY KOREAN-STYLE PORK MEDALLIONS ON ASIAN COLE SLAW
Make and share this Spicy Korean-Style Pork Medallions on Asian Cole Slaw recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
- For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
- Heat 2 T canola oil in a heavy 12" skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.
Nutrition Facts : Calories 353.2, Fat 15, SaturatedFat 3.5, Cholesterol 93.6, Sodium 2026.9, Carbohydrate 21.5, Fiber 3.4, Sugar 14.9, Protein 34
ASIAN PORK TENDERLOIN WITH SPICY ASIAN COLE SLAW
I just saw this in Cuisine at Home magazine that I subscribe to, and it looked so good I just had to try it, and it was wonderful! Family loved it, even the picky daughter said she liked the cabbage. Now there's a good vote! The recipe calls for 2- 1 to 1 1/2 pound tenderloins...I used a 2.13 pound loin roast, (in one piece), and only adjusted the cooking time by 10 minutes. I wanted a starch to go with this meal, so I cooked up a package of Tap Ramen with the water and flavor packet, then let the water absorb into the noodles. This was a great meal! ( 12/15/19 - NOTE: Recipe edited to correct previous omission of sauce instructions.)
Provided by Chef PotPie
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- FOR THE TENDERLOIN:.
- Preheat oven to 400*F.
- Combine Five-Spice, salt and pepper, and rub over tenderloins.
- Heat oil in oven-proof saute pan over medium-high; sear pork on all sides, 5-8 minutes.
- Transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*F.
- Remove pork from pan and let rest for 10 minutes before slicing.
- FOR THE SAUCE:.
- In same pan, whisk together the next 8 ingredients, (plum sauce through chili-garlic sauce), and cook while meat is resting.
- FOR THE SLAW:.
- Whisk first 6 ingredients together in a bowl and set aside.
- In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
- After 1 minute, add salt. (The salt flavors the vegetables, but also draws moisture from the cabbage, helping it to wilt faster. This was quite fast and dramatic.).
- Continue to saute for 2 minutes or until cabbage begins to wilt.
- Stir in reserved sauce and cook 1 minute until slightly thickened.
- Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.
Nutrition Facts : Calories 542.8, Fat 18.9, SaturatedFat 4.5, Cholesterol 147.6, Sodium 2634.9, Carbohydrate 43.2, Fiber 5, Sugar 22.6, Protein 50
HOISIN PORK TENDERLOIN WITH ASIAN CARROT SALAD
Provided by Jill Silverman Hough
Categories Quick & Easy Low Cal Father's Day Dinner Pork Tenderloin Carrot Healthy Soy Sauce Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Place rack in 13x9x2- inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.
- Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).
- Meanwhile, toss carrots and all remaining ingredients in large bowl.
- Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.
- Available in the Asian foods section of many supermarkets and at Asian markets.
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KOREAN PORK TENDERLOIN MEDALLIONS WITH …
From noshingwiththenolands.com
Cuisine AsianTotal Time 1 hr 5 minsCategory DinnerCalories 391 per serving
- Clean the pork by trimming it of any excess fat and silver skin. Cut into 1/2 inch medallions on the diagonal.
- In a small bowl, whisk together the soy sauce, 2 Tbsp. rice vinegar, 2 Tbsp. brown sugar, garlic, ginger, 1/2 Tbsp. sesame oil, 2 tsp. Sriracha. Add 1/2 cup of the sauce to the pork medallions in a large bowl.
- Massage into the meat. Reserve the other half for a sauce. Let the pork stand for 25 min. or in the refrigerator for up to 2 hours.
SPICY GRILLED KOREAN PORK TENDERLOIN WITH …
From seasonsandsuppers.ca
5/5 (5)Total Time 35 minsCategory Main CourseCalories 158 per serving
- Trim the pork of any silverskin and excess fat, and cut into 1/2-inch-thick medallions. Flatten slightly with the palm of your hand.
- In a small measuring cup, whisk together the Marinade/Dressing ingredients. Toss 1/2 cup of this mixture with the pork medallions in a large bowl. Reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
- Meanwhile, in another large bowl, toss the grated cabbage, carrot, red and jalapeno pepper with half of the green onion. Whisk together the Asian Slaw Dressing ingredients and add to the bowl. Stir well to combine well. Let sit for 15 minutes, then toss again.
- For cooking on a grill/frying pan: Heat 2 Tbsp. of oil over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess. Discard the marinade. Cook the medallions until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Serve immediately drizzled with reserved Marinade/Dressing and with the Asian Slaw, sprinkled with the remaining green onions.
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