Chinese 5 Spice Turkey Tenderloin Recipes

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CHINESE 5 SPICE TURKEY TENDERLOIN



Chinese 5 Spice Turkey Tenderloin image

easy crockpot recipe. the 5 spice powder tastes great! this turns out very flavorful but not overpowering.

Provided by KristenErinM

Categories     Asian

Time 8h20m

Yield 5-6 serving(s)

Number Of Ingredients 14

1 teaspoon Chinese five spice powder
1/4 cup soy sauce
1/3 cup citrus soy sauce
1 cup 98% fat free chicken broth
1/4 cup water
1 large leek, quartered lengthwise
1/2 teaspoon fresh minced ginger
1/2 green pepper, sliced
1 1/2 lbs turkey breast tenderloins, cut into strips
3 minced garlic cloves
1 bag frozen stir fry vegetables
1/3 cup citrus soy sauce
1/4 teaspoon Chinese five spice powder
2 cups cooked wild rice (hot steamed)

Steps:

  • in crockpot combine first 10 ingredients. cook on low for 8 hours.
  • 15 minute prior to dinnertime, in saucepan, stir fry frozen veggies with 1/3 cup citrus soy sauce and 1/4 teaspoons 5 spice powder. serve over steamed rice.

Nutrition Facts : Calories 428.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 84.4, Sodium 3121.2, Carbohydrate 54.7, Fiber 5, Sugar 3.5, Protein 49.1

CHINESE FIVE SPICE SIRLOIN



Chinese Five Spice Sirloin image

Provided by Food Network

Categories     main-dish

Yield 10 servings

Number Of Ingredients 12

3 grapefruit, peeled and sectioned
3 tomatoes, skinned and diced
2 medium red onions, sliced
1/ 2 bunch parsley, chopped
1 1/ 4 ounces plus 5 ounces ginger
2 1/ 2 cups black vinegar or soy sauce
Salt and pepper to taste
1 (4.5 pound) sirloin
5 ounces Thai basil, chopped
3 ounces garlic, minced
1 bunch scallions, trimmed and washed
1 tablespoon Chinese Five Spice powder

Steps:

  • Mix the grapefruit, tomatoes, onion parsley, 1 1/ 2-ounce ginger, oil and vinegar. Season with salt and pepper. Refrigerate until needed.
  • Remove all the fat from the sirloin and split the meat in half length-wise. Make an incision at one end of the "eye" and with steel, such as a skewer, make a tunnel hole through the meat without breaking the outer meat.
  • Mix remaining ginger with basil and garlic. Using the scallions as plungers, push the basil mixture with the scallions into the center of the sirloin. Coat the outside of the meat with the five-spice powder.
  • Roast the sirloin to the desired temperature. Slice the meat into thin even pieces and arrange on a plate beside the grapefruit salad.

FIVE-SPICE PORK TENDERLOIN



Five-Spice Pork Tenderloin image

Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. For a recipe, see page 650.

Yield serves 6

Number Of Ingredients 4

1/4 cup Chinese five-spice powder
2 teaspoons coarse salt
1 pork tenderloin (about 1 3/4 pounds)
3 tablespoons canola oil

Steps:

  • Preheat the oven to 400°F. Combine the spice powder and salt on a plate; generously coat the pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in the oil. Add the tenderloins; brown well on all sides, about 4 minutes per side.
  • Transfer to the oven, and roast until the meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160°F. Remove from the oven; let rest 5 minutes before slicing. Serve.

MANDARIN TURKEY TENDERLOIN



Mandarin Turkey Tenderloin image

My husband grew up in an area with lots of turkey farms, so he learned early to love dishes that use turkey. This makes a tasty dinner that requires no last minute fuss, so I like to serve it when I have company over.-Lorie Miner, Kamas, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 8 servings.

Number Of Ingredients 10

8 turkey breast tenderloins (4 ounces each)
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 can (11 ounces) mandarin oranges, drained
1 cup sesame ginger marinade
1/2 cup chicken broth
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 tablespoon sesame seeds, toasted
1 green onion, sliced
Hot cooked rice, optional

Steps:

  • Place turkey in a 3-qt. slow cooker. Sprinkle with ginger and pepper flakes. Top with oranges. In a small bowl, combine marinade and broth; pour over turkey. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. , Stir vegetables into the slow cooker. Cover and cook 30 minutes longer or until vegetables are heated through. , Sprinkle with sesame seeds and green onion. Serve with rice if desired. Freeze option: Cool turkey mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in turkey reads 165°, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

Nutrition Facts :

CHINESE 5 SPICE HARVEST CHILI {WITH TURKEY}



Chinese 5 Spice Harvest Chili {with Turkey} image

Came off a blog site. Always looking for a different kind of chili. You can substitute onions for leeks and ground chicken or beef for the meat.

Provided by aronsinvest

Categories     < 60 Mins

Time 40m

Yield 12 , 12 serving(s)

Number Of Ingredients 16

1 cup chopped leek
2 cloves chopped garlic or 1 tablespoon garlic puree
1 cup chopped mushroom
5 large carrots, chopped
5 parsnips, chopped
28 ounces chopped tomatoes
6 ounces tomato paste
splash lemon juice
1 cup beef broth
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon Chinese five spice powder, blend
2 teaspoons smoked paprika
garlic salt and pepper
2 tablespoons olive oil
2 lbs ground turkey

Steps:

  • In a large pot add a splash of olive oil, garlic and leeks. Over medium heat cook for a few minutes and add the measured spices. Cook until softened, fragrant and lightly browned. Stir occasionally. Add veggies. Cook to soften veggies for about 10 minutes while the meat browns. Stir occasionally.
  • In a separate pan, add splash of olive oil, cook and brown ground meat. Add pinches of the above spices, stir to combine. Add cooked meat, chopped tomatoes tomato paste, broth and lemon juice to veggie pot. Stir to combine. Bring to boil. Turn down heat to low and simmer for about 1/2 hour or until veggies are cooked thorough. Add additional broth or water if necessary to thin out. Adjust seasonings to taste.

Nutrition Facts : Calories 225.4, Fat 8.8, SaturatedFat 2, Cholesterol 52.2, Sodium 274.6, Carbohydrate 20.9, Fiber 5.1, Sugar 7.5, Protein 18.2

CHINESE FIVE SPICE



Chinese Five Spice image

I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario

Provided by Taste of Home

Time 20m

Yield about 1/2 cup.

Number Of Ingredients 5

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

Steps:

  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

FIVE-SPICE PORK TENDERLOIN



Five-Spice Pork Tenderloin image

Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible flavor to pork tenderloin.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 4

1/4 cup Chinese five-spice powder
2 teaspoons coarse salt
1 pork tenderloin (about 1 3/4 pounds)
3 tablespoons canola oil

Steps:

  • Preheat oven to 400 degrees. Combine spice powder and salt on a plate; generously coat pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in oil. Add tenderloins; brown well on all sides, about 4 minutes per side.
  • Transfer to oven, and roast until meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160 degrees. Remove from oven; let rest 5 minutes before slicing. Serve.

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