Chipotle Mandarin Glazed Pork Tenderloins With Asian Slaw Recipes

PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP

Steps:

• Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
• Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
• 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
• 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
• 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.

SPICE RUBBED PORK TENDERLOIN WITH ASIAN COLE SLAW

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.

CHIPOTLE CRUSTED PORK TENDERLOIN

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

ASIAN-STYLE PORK TENDERLOIN WITH SLAW

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.

CHIPOTLE-MANDARIN GLAZED PORK TENDERLOINS WITH ASIAN SLAW

Steps:

• Combine about half of the bottle of Mandarin Glaze with the diced chipotle and about 1/2 teaspoon of the adobo sauce in the can. The Mandarin Glaze already has a healthy spice to it so you may want to start by adding 1/2 of a diced chipotle and then taste and add more chipotle or adobo sauce to achieve that perfect heat and smoky flavor. Brush the glaze on the pork tenderloins for the last 2-5 minutes of cooking. SLAW This spicy-sweet pork pairs perfectly with a tangy asian slaw, which is easy to whip up while that pork is grillin' away to tender perfection. Start by degorging the slivered cabbage. Degorging is the process of drawing moisture from vegetables. This will make the cabbage softer and help remove any bitterness. Simply put the cabbage slivers in a colander with a generous few pinches of kosher salt. Let it sit in the sink or over a bowl (it will release a good amount of water) for about 15 minutes. Rinse and drain the cabbage and squeeze out any excess water. Put the rinsed cabbage in a bowl along with the diced English cucumber (English cucumbers are great because the skin is soft enough that you don't have to bother with peeling them), grated carrot, sliced scallions, diced red bell pepper and chopped fresh cilantro. Toss the vegetables together. Make the dressing by whisking together the seasoned rice vinegar, grated ginger, honey, sesame oil, and lime juice. If you don't have a juicer, a hand held juicer like this one (below) is a hand-saver! Especially when it comes to juicing smaller fruits like limes. They're also easier to juice if you heat them in the microwave for a few seconds and put pressure on them with your palm as you roll them on the counter before slicing them. Pour the dressing over the top of the vegetables and gently toss. Top with some toasted sesame seeds.