Chinese Style Glazed Pork Tenderloin Recipe 455

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CHINESE PORK TENDERLOIN



Chinese Pork Tenderloin image

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

2 (1 1/2 pound) pork tenderloins, trimmed
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1 tablespoon black bean sauce
1 ½ teaspoons minced fresh ginger root
1 ½ teaspoons packed brown sugar
1 clove garlic
½ teaspoon sesame oil
1 pinch Chinese five-spice powder

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

CHINESE-STYLE GLAZED PORK TENDERLOIN RECIPE - (4.5/5)



Chinese-Style Glazed Pork Tenderloin Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

2 (12 to 16-ounce) pork tenderloins, trimmed
1/2 cup soy sauce
1/2 cup apricot preserves
1/4 cup hoisin sauce
1/4 cup dry sherry
2 tablespoons grated fresh ginger
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon five-spice powder
1 teaspoon pepper
1/4 cup ketchup
1 tablespoon molasses
2 teaspoons vegetable oil

Steps:

  • Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping 1/2-inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to 3/4-inch thickness. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve 3/4 cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to 3/4 cup, 3 to 5 minutes. Reserve 1/4 cup glaze for glazing cooked tenderloin. Charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140°F and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.

CHINESE PORK TENDERLOIN



Chinese Pork Tenderloin image

Because I live in an area where there aren't many Chinese restaurants, I developed this Asian-inspired starter. A combination of soy and plum sauces, red wine, garlic and ginger create a full-bodied marinade that infuses every bite with wonderful flavor.-Delores Condon, Paynesville, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1/4 cup sugar
1/4 cup soy sauce
2 tablespoons plum sauce
2 tablespoons ketchup
1 tablespoon dry red wine or beef broth
1 garlic clove, minced
3/4 teaspoon finely chopped crystallized ginger
2 pork tenderloins (3/4 pound each)
Toasted sesame seeds, Chinese-style mustard and additional plum sauce, optional

Steps:

  • In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Place pork on a greased rack in a foil-lined roasting pan. , Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°, brushing occasionally with reserved marinade., Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds and serve with mustard and additional plum sauce if desired.

Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 406mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 14g protein.

ASIAN GLAZED ROAST PORK TENDERLOIN RECIPE - (3.8/5)



Asian Glazed Roast Pork Tenderloin Recipe - (3.8/5) image

Provided by Foodiewife

Number Of Ingredients 8

6 tablespoons soy sauce
6 tablespoons light brown sugar
2 tablespoons peeled and minced fresh ginger (I used my microplane for this)
5 teaspoons Asian sesame oil
5 garlic cloves, finely minced
1/2 teaspoon crushed hot red pepper flakes
1 pork tenderloin, trimmed of excess fat and any thin silver skin
2 scallion (green onion), white and green parts, thinly sliced for garnish

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-STYLE GLAZED PORK BELLY RECIPE BY TASTY



Chinese-style Glazed Pork Belly Recipe by Tasty image

This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.

Provided by Alvin Zhou

Categories     Dinner

Time 1h

Yield 2 servings

Number Of Ingredients 12

20 oz pork belly, lean
4 cups water, plus 250 milliliters, divided
4 slices of fresh ginger
1 spring onion, cut into 2-inch (5 cm) pieces
2 cloves garlic, crushed
2 tablespoons oil
2 tablespoons brown sugar
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
3 tablespoons shaoxing rice wine
cooked rice, for serving
sliced green onion, for serving

Steps:

  • Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
  • Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
  • Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
  • Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
  • Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
  • Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
  • Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
  • Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
  • Serve immediately over a bowl of rice and sprinkle with sliced green onions.
  • Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
  • Enjoy!

CHINESE STYLE GLAZED LOIN OF PORK



CHINESE STYLE GLAZED LOIN OF PORK image

This recipe is a combination of several recipes I found in a Chinese cookbook for a marinated loin of pork. You can also use pork tenderloin. I sliced a loin of pork roast across, making 4 slabs about 1/2 inch thick. Prep time includes marinating time, which can be anywhere from 1/2 hour to 4 hours.

Provided by manushag

Categories     Meat

Time 1h10m

Yield 4 pieces, 10 serving(s)

Number Of Ingredients 13

3 lbs pork loin
1/2 cup soy sauce
1/2 cup apricot jam or 1/2 cup peach jam
1 tablespoon grated ginger, fresh
2 garlic cloves, chopped
1/2-1 teaspoon five-spice powder
2 tablespoons rice wine vinegar
2 tablespoons sherry wine
3 tablespoons hoisin sauce
2 tablespoons brown sugar
1 -2 teaspoon sesame oil
2 tablespoons ketchup (optional)
1/2 teaspoon liquid smoke (optional)

Steps:

  • Slice pork into 4 slabs and place in a large zip lock bag.
  • Mix the rest of the ingredients and pour half into zip bag with the meat, smoosh around and allow to marinate for 1/2 to 4 hours.
  • Pour the rest of the glaze into a small saucepan and cook until thickened.
  • Sear meat on a grill or in a hot grill pan on the stove about 5 minutes per side.
  • I added the liquid smoke to the glaze, because I cooked mine on the stove top in the grill pan.
  • Brush both sides of meat with glaze and turn, cooking until no pink shows.
  • Continue brushing with glaze until done.
  • In the stovetop grill pan, I poured all the glaze into the pan and turned the meat every couple of minutes to coat completely, and cooked until no pink showed in the meat. This only takes a couple of minutes, since the meat is thin.
  • Serve with fried rice and broccoli.

CHINESE-STYLE GLAZED PORK TENDERLOIN



CHINESE-STYLE GLAZED PORK TENDERLOIN image

Categories     Pork

Yield 4-6

Number Of Ingredients 13

2 (12- to 16-ounce) pork tenderloins, trimmed
½ cup soy sauce
½ cup apricot jelly
¼ cup hoisin sauce
¼ cup dry sherry
2 tablespoons grated fresh ginger
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon five-spice powder
1 teaspoon pepper
¼ cup ketchup
1 tablespoon molasses
2 teaspoons vegetable oil

Steps:

  • 1. Lay tenderloins on cutting board with long sides running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness. 2. Combine soy sauce, jelly, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. 3. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin. 4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. 5. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve

ASIAN GLAZED GRILLED PORK TENDERLOIN



Asian Glazed Grilled Pork Tenderloin image

Make and share this Asian Glazed Grilled Pork Tenderloin recipe from Food.com.

Provided by Abby Girl

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon gingerroot, grated
2 teaspoons garlic, minced
2 teaspoons lemon zest
3 (1 lb) pork tenderloin

Steps:

  • Combine all glaze ingredients in a small bowl and mix well. Set aside.
  • Preheat grill
  • Grill pork for about 16 minutes, turning occasionally.
  • Brush generously with glaze during last 5 minutes of cooking time. The more you baste, the better the taste.
  • Place pork on cutting board, cover loosely with foil, and let rest for 5 minutes. Cut into thin slices.

Nutrition Facts : Calories 368.6, Fat 15, SaturatedFat 4.6, Cholesterol 150, Sodium 479.4, Carbohydrate 8.5, Fiber 0.5, Sugar 6, Protein 47.5

ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN



Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin image

A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.

Provided by Austin Geraldson

Categories     World Cuisine Recipes     Asian

Time 2h34m

Yield 4

Number Of Ingredients 16

1 gallon water
½ cup packed brown sugar
½ cup salt
2 tablespoons finely grated ginger
¼ cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
½ cup teriyaki sauce
1 (1 1/2 pound) pork tenderloin
½ cup teriyaki sauce
½ cup sweet and sour sauce
½ cup hoisin sauce
4 cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
⅓ cup freshly squeezed orange juice

Steps:

  • To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
  • For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
  • Prepare an outdoor grill for high heat.
  • Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 79.5 g, Cholesterol 111.7 mg, Fat 8.1 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 2.4 g, Sodium 3518.6 mg, Sugar 57.7 g

CHINESE-STYLE PORK TENDERLOIN



Chinese-Style Pork Tenderloin image

Our Test Kitchen home economists share this recipe for a main course with authentic Asian flair.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

2 pork tenderloins (1 pound each)
1 teaspoon red liquid food coloring
1/2 teaspoon seasoned salt
1/4 cup pineapple juice
1/4 cup sherry or chicken broth
1/4 cup honey
2 tablespoons soy sauce
1 teaspoon minced fresh gingerroot

Steps:

  • Brush pork with food coloring and sprinkle with seasoned salt. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., In a saucepan, combine the pineapple juice, sherry or broth, honey, soy sauce and ginger. Bring to a boil; simmer, uncovered, for 5 minutes. Thicken if desired. Thinly slice pork; serve with pineapple sauce.

Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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CHINESE-STYLE GLAZED PORK TENDERLOIN RECIPE
Sep 7, 2014 - This recipe comes from Cook's Country Magazine August/September 2012. According to the article: To bring restaurant-style boneless barbecue spareribs home, we …
From pinterest.co.uk


HOISIN-GLAZED PORK TENDERLOIN - INQUIRING CHEF
2012-01-24 Place tenderloins on rack. Add ½ cup water to the marinade bag and pour the liquid into a small saucepan. Roast meat for 9 minutes. Turn pork and continue to roast on the other …
From inquiringchef.com


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