ASIAN BARBECUED PORK LOIN
There are a lot of Asian pork tenderloin recipes out there. But this one makes a tender and juicy roast topped with a sweet, spicy glaze. I like serving it with jasmine rice and green beans almondine. -Melissa Carafa, Broomall, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 232 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 348mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
SPICY CHINESE PORK TENDERLOIN
This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven. It originally came from a syndicated column in our local newspaper. Prep time includes marinading.
Provided by Always in the kitch
Categories Pork
Time 1h38m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
- Add tenderloins and stir to coat all over.
- Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
- Preheat oven to 500°F.
- Line small roasting pan with foil.
- Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
- Place tenderloins on rack.
- SAVE MARINADE.
- Place meat in preheated oven.
- Roast 9 to 10 minutes.
- Turn and roast 9 to 10 minutes more.
- Check temperature in thickest part of meat.
- It should read approx 160°F.
- Remove from oven, and allow meat to stand 8 minutes.
- Meanwhile pour marinade from bag into saucepan.
- Rinse the bag with the 1/2 cup of water.
- Add to saucepan.
- Bring to low boil.
- Boil slowly for 5 to 6 minutes.
- Right before ready to serve, add butter to sauce; stir.
- Slice meat into 1/4 inch slices.
- Place on hot rice.
- Spoon marinade sauce over meat and rice.
- Top with green onions.
- Note: This can be cooked on the grill also.
- Cook until temperature reaches 150 to 160°F.
- You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.
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
MARINATED ASIAN PORK TENDERLOIN
This quick-to-prepare entree bursts with flavor. Throw together the marinade before work, so it's ready to cook at night. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Pour 1/2 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. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 218 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHINESE PORK TENDERLOIN
A delicious and easy to prepare marinade consisting of ingredients that can be easily found at a Chinese grocery store. Don't let the ingredients fool you, this is a meal that even the less adventurous will enjoy.
Provided by JENNIFER72_00
Categories World Cuisine Recipes Asian Chinese
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
- Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
- Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 5 g, Cholesterol 98.5 mg, Fat 5.5 g, Fiber 0.3 g, Protein 35.8 g, SaturatedFat 1.7 g, Sodium 373.5 mg, Sugar 2.7 g
CHAR SIU PORK - CHINESE BBQ PORK
Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! Chicken version here.
Provided by Nagi | RecipeTin Eats
Categories Roast
Time P2DT1h35m
Number Of Ingredients 10
Steps:
- Cut pork in half to make two long strips. (Note 5)
- Mix Marinade ingredients in a bowl.
- Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
- Preheat oven to 160C/320F.
- Line a tray with foil and place a rack on top (recommended but not critical).
- Remove pork from the marinade, save Marinade. Place pork on rack.
- Roast for 30 minutes.
- Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
- Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
- Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
- Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
- Serve with rice and steamed Chinese greens. See notes for more uses!
Nutrition Facts : Calories 438 kcal, Carbohydrate 20 g, Protein 48 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 150 mg, Sodium 852 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
ASIAN OVEN-ROASTED "RED" PORK TENDERLOIN
This is the about the third Asian-inspired pork dish that I've posted... One thing about the Asians, they do love their pork (and so do I). This one is easy peasy... all you have to do is have patience. This particular pork has more subtle flavors, and is excellent served as an appetizer, as a main dish served with noodles,...
Provided by Andy Anderson !
Categories Meat Appetizers
Time 1h
Number Of Ingredients 11
Steps:
- 1. Gather your ingredients.
- 2. Trim any excess fat from the pork loin.
- 3. Place the pork tenderloin in a large Ziploc bag.
- 4. Chef's Tip: You could always use non-reactive bowl.
- 5. Stir all of the marinade ingredients together in a small bowl, making sure that the sugars have completely dissolved.
- 6. Chef's Tip: If you want that distinctive red color to the pork, add a drop or two of red food coloring. The inclusion of omission of this item in no way impacts the taste of the pork. Only its appearance... We eat first with our eyes.
- 7. Pour the marinade over the pork, and make sure it is completely coated.
- 8. Squeeze all the air out of the Ziploc bag, or cover the bowl.
- 9. Place in the refrigerator for 6 to 24 hours.
- 10. Chef's Note: Allow the marinade and the pork to get to know each other for 6 to 24 hours. I've found if I allow the pork to marinate over 24 hours, it begins to overpower the pork.
- 11. Chef's Tip: Every once in awhile while you're exploring what's in the fridge, give the pork a turn in the bowl, or give the Ziploc bag a squeeze.
- 12. Remove the pork from the refrigerator, and discard the excess marinade.
- 13. Optional: If you want the tenderloin to be more round than oval. Then use some twine to truss up the pork. Use a surgeon's knot to pull it nice and tight.
- 14. Place the pork loin on a baking sheet, fitted with a wire rack.
- 15. Allow it to rest, for 30 minutes.
- 16. While the pork is resting, place a rack in the middle position, and preheat the oven to 375f (190c).
- 17. If you have an external temperature probe, insert that into the middle of the tenderloin.
- 18. Place in the oven, and keep an eye on the internal temperature of the pork.
- 19. SELFIE: Waiting for the pork to come out of the oven.
- 20. Remove from the oven when the internal temperature of the pork reaches 160f (71c), about 1 hour.
- 21. Allow the pork to rest for 20 minutes before slicing.
- 22. Chef's Note: While the roast is resting, the internal temperature of the roast will rise to 165f (74c). This is called carry-over cooking.
- 23. Chef's Note: Most people overcook items in the oven, because they don't take into account "carry-over" cooking. Pork loin is a very lean cut of meat. Once it hits 165f (74c), it will begin drying out quickly. By taking it out of the oven at 160f (71c), the carry over cooking will take it up to safe temperatures, and you'll have a perfectly juicy tenderloin.
- 24. If you're serving this as a main dish, cut it into 1/4 inch (35cm) slices, then toss some Chinese noodles with 1teaspoon each of tamari,and sesame oil. Add the pork and the noodles to a plate and sprinkle with some toasted sesame seeds.
- 25. Serving Suggestion: Or, you could slice the pork and place into a nice steaming bowl of noodles and Asian broth (my personal favorite).
- 26. Keep the faith, and keep cooking.
ASIAN PORK TENDERLOIN
This tender, juicy grilled pork tenderloin is marinated then grilled to perfection.
Provided by Julie Evink
Categories Main Course
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 228 kcal, Carbohydrate 10 g, Protein 32 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 98 mg, Sodium 814 mg, Sugar 9 g, ServingSize 1 serving
ROAST PORK TENDERLOIN WITH ASIAN GLAZE
Steps:
- Preheat the oven to 400 degrees. Line a small roasting pan (or use a 9X13-inch baking dish) with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.
- Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1/2 tablespoon ginger, 2 teaspoons sesame oil, 2 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours.
- Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. The marinade will eventually thicken and scorch, but the foil will protect the pan, so don't worry. Transfer the pork to a cutting board and let stand for 5 minutes.
- While the pork is resting, bring the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon ginger, 1 teaspoon sesame oil, 1 minced garlic clove and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan.
- Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 242 kcal, Carbohydrate 5 g, Protein 36 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 111 mg, Sodium 469 mg, Fiber 1 g, Sugar 5 g
CHINESE BBQ PORK TENDERLOIN
This tender pork tenderloin recipe is so easy to make! Marinade the pork overnight and then make a quick, homemade Asian BBQ Sauce to go on top while it's baking!
Provided by Dan
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Combine the hoisin sauce, soy sauce, red wine, garlic, sugar, cinnamon, coriander and the pinch of cloves in a resealable bag or a glass baking dish. Add the pork tenderloins and marinate overnight or for at least 8 hours, turning during the marinating process to coat both sides of the pork.
- Preheat the oven to 400 degrees.
- Remove the pork from the marinade (reserving the marinade) and dry off with paper towels, then add to a baking dish that's been sprayed with cooking spray. Place into the oven for 30 minutes.
- While the pork is in the oven, pour a cup of the marinade into a small pot. Bring the marinade to a boil for 5 minutes, then turn the heat down to a simmer for an additional 3-5 minutes. Add the 1/2 cup of BBQ sauce and stir to combine, then remove from the heat.
- After 30 minutes, take the pork out of the oven and baste with the sauce. Return the pork tenderloins to the oven for another 15 minutes, then remove and baste again. Bake for another 15 minutes or until the temperature reaches 140 degrees.
- Tent the pork loosely with foil to rest for 10 minutes. Slice and serve with additional sauce on the side.
Nutrition Facts : Calories 308 calories, Sugar 6.9 g, Sodium 832.2 mg, Fat 5.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 11.9 g, Fiber 0.7 g, Protein 49.3 g, Cholesterol 147.8 mg
ASIAN-STYLE OVEN ROASTED PORK TENDERLOIN
I have left the crushed chili flakes as optional if you like more heat then add them in ---plan ahead the pork needs to marinade for 8-24 hours, make certain to line your pan with foil for easy clean up ---this is very good!
Provided by Kittencalrecipezazz
Categories Pork
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine the soy sauce with sesame oil, Worcestershire sauce, brown sugar, chile paste, black pepper and garlic; whisk until well combined, then mix in green onion.
- Transfer the marinade to a shallow dish; add in the pork then turn to coat in the marinade.
- Cover and refrigerate for 8-24 hours turning a few times during chilling.
- Generously grease a baking pan or small roaster pan then line the pan with foil.
- Transfer the pork and the marinade to the pan.
- Preheat oven to 400 degrees F.
- Roast for about 25-30 minutes.
- Allow to stand for 10 minutes before slicing.
Nutrition Facts : Calories 239.4, Fat 7.9, SaturatedFat 2, Cholesterol 82.1, Sodium 860.7, Carbohydrate 13.6, Fiber 0.5, Sugar 9.8, Protein 27.5
ASIAN PORK TENDERLOIN FALLOM
Steps:
- Make marinade:
- In a large bowl stir together marinade ingredients and let stand 15 minutes.
- Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once.
- Preheat oven to 200°F.
- Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and sauté pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven.
- To skillet add remaining tablespoon butter and sauté shallots, stirring, 1 minute. Add mushrooms and sauté, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, until combined well. Stir in cream. Add pork and simmer 5 minutes.
ASIAN PORK TENDERLOIN
Steps:
- Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
- Preheat the oven to 400 degrees F.
- Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes.
- In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley.
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- In a small bowl, combine marinade ingredients; stir until uniform. Place pork and marinade in a large sealable plastic bag; remove as much air as possible and seal. Gently knead marinade into meat through the bag. Refrigerate for 1 hour.
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- Rub the garlic on the pork. Add 2/3 of the sauce to marinate the pork for at least 4 hours, or best overnight.
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