East Meets West Pork Tenderloin Recipes

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

PORK TENDERLOIN WITH EAST-WEST BARBECUE SAUCE

Steps:

• Make the sauce: in a saucepan over medium heat, warm the oil.
• Add in the onion; cook until the onion begins to brown, 4-5 minutes, stirring occasionally.
• Add in the remaining sauce ingredients; simmer 5-10 minutes; remove from the heat.
• Let the tenderloins stand at room temperature for 20-30 minutes before grilling.
• Trim any excess fat or silver skin from the tenderloins; coat them evenly with the sesame oil.
• Season generously with salt and pepper; grill over direct medium heat until well marked on two sides, about 5 minutes, turning once.
• Using a brush, cover the tenderloins with a thin coating of the sauce and continue to grill until the pork is barely pink in the center, 10-15 minutes, turning and basting with the remaining sauce every 5 minutes.
• Let rest for 3-5 minutes before slicing on the bias; serve warm.

EAST MEETS PORTUGAL 'ALENTEJANA' -- PORK AND CLAMS EAST MEETS WEST STYLE

Steps:

• Place the clams, salt and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside. In a hot saute pan, coat lightly with oil and saute half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams.
• Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (discard any that do not open). Keep liquid. Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans.
• Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor. While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375 degree oven until medium, about 10 minutes.
• For the potatoes, heat the curry oil to 375 degrees and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (frying it twice produces a very crisp product).
• PLATING Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve.
• Make a paste with curry powder, water salt and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or frying.

EAST MEETS WEST PORK TENDERLOIN

Steps:

• Preheat oven to 450* Line roasting pan with aluminum foil or parchment paper. In small bowl, stir together maple syrup, hoisin sauce, and sesame oil. Set aside. Rub each port enderloin with cut side on garlic. spread onion slices and garlic in center of roasting pan. Place port tenderloins, side by side but not touching on onion mixture. Spinkle pork lightly with salt and black pepper. Bake 10 minutes. Reduce oven temperature to 375*. Spoon maple syrup mixture over pork, covering it evenly. Bake 20-25 minutes longer, basting once, until internal temmperature measures 160* on instant read thermometer. Let pork rest 10 minutes. Slice and serve with onion mixture.

MEDITERRANEAN PORK AND ORZO

Steps:

• Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.

MOST TENDER PORK LOIN ROAST EVER

Steps:

• Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
• Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
• Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
• Cover bake at 325°F for 2 1/2 hours.
• If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

HOISIN-MAPLE PORK TENDERLOIN

Steps:

• Preheat oven to 450°.
• Line a roasting pan with aluminum foil or parchment paper.
• In a small bowl, stir together maple syrup, hoisin sauce and sesame oil.
• Set aside.
• Rub each pork tenderloin with cut side of garlic slice.
• Spread onion slices and garlic in center of roasting pan.
• Place tenderloins, side by side but not touching, on onion mixture.
• Sprinkle pork lightly with salt and black pepper.
• Bake 10 minutes.
• Reduce oven temperature to 375°.
• Spoon maple syrup mixture over pork, covering it evenly.
• Bake 20 to 25 minutes longer, basting once.
• Outside of meat should be well-browned.
• Let pork rest 10 minutes.
• Slice and serve with the onion mixture.