Asian Roasted Pork Loin Recipes

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.

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.

FIERY ASIAN STYLE PORK LOIN ROAST

Steps:

• Combine orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well.
• Put the roast in a shallow glass or ceramic dish, and pour the marinade over it. Turn to coat. Cover, and refrigerate for at least 2 hours and as long as 24 hours.
• Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot.
• Lift the roast from the marinade, reserving the marinade and brushing it on the roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 degrees to 155 degrees. Remove the roast from the grill, and let it rest for about 10 minutes before slicing.

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 GLAZED ROAST PORK TENDERLOIN RECIPE - (3.8/5)

Steps:

• Notes: I doubled the recipe for the marinade/sauce, because I wanted more leftover to glaze, and only used one pork tenderloin, since I am cooking for 2. (I found that I didn't have as much marinade/glaze as I wanted, until I adapted the recipe.) Feel free to use 2 pork tenderloins, which is how they are usually sold. I only use one pork tenderloin and wanted plenty of extra sauce! Preheat the oven to 400°F. 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. Note: Instead of using a roasting pan, lined with foil, I used a non-stick oven-proof skillet. This made for very easy cleanup. Meanwhile, combine 4 tablespoons soy sauce, 4 tablespoons brown sugar, 1 tablespoon ginger, 3 teaspoons sesame oil, 3 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloin 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. (Because I used an oven-proof non-stick skillet, I wasn't the least bit worried. Transfer the pork to a cutting board and let stand for 5 minutes. While the pork is resting, bring the remaining 2 tablespoon soy sauce, 2 tablespoons brown sugar, 1 tablespoon ginger, 1 teaspoon sesame oil, 2 minced garlic cloves 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.

CHINESE PORK TENDERLOIN

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.

ASIAN SLOW COOKER PORK

Steps:

• Place onions in a 5-qt. slow cooker. Mix garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to slow cooker; add bay leaves., In a small bowl, mix hot water and honey; stir in soy sauce, vinegar and spices. Pour over pork. Cook, covered, on low for 4-5 hours or until meat is tender., Remove pork from slow cooker; keep warm. Discard bay leaves. Mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice., Coarsely shred pork into bite-sized pieces; serve with sauce over rice. Sprinkle with sesame seeds and, if desired, green onions.

CHINESE ROAST PORK

Steps:

• For the marinade: Put the ginger, shallots, and garlic into a blender, and puree.
• Transfer the mixture to a bowl, and add the oyster sauce, hoisin sauce, and tomato paste, and stir to incorporate.
• For the pork: Put the trimmed tenderloins into a baking dish, and pour over half of the marinade, turning to coat. Cover the dish with plastic wrap, then place the pork in the refrigerator, and let it marinate for a minimum of 30 minutes to a maximum of 24 hours.
• Preheat the oven to 400 degrees F.
• Heat the vegetable oil in a large, ovenproof saute pan over medium-high heat. Remove the pork tenderloins from the marinade and sear on all sides in the hot pan. Baste the pork with the remaining marinade throughout the cooking process.
• Slide the pan into the preheated oven, and cook until the pork is cooked through, approximately 20 minutes. Allow the meat to rest for 15 minutes before serving.

ASIAN ROASTED PORK LOIN

Steps:

• Combine all ingredients except for pork loin and place in a sealable bag.
• Add the pork and place in the refrigerator and let set for at least 15 minutes.
• Preheat oven to 350°F.
• Remove pork from bag and place in a shallow baking dish. Roast in oven for 1 1/2 hours.

ASIAN-STYLE OVEN ROASTED PORK TENDERLOIN

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.