Chipotle Mandarin Glazed Pork Tenderloins With Asian Slaw Recipes

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ASIAN PORK TENDERLOIN



Asian Pork Tenderloin image

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

⅓ cup lite soy sauce
¼ cup sesame oil
2 tablespoons Worcestershire sauce
⅛ cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 ½ tablespoons Asian chile paste
1 ½ teaspoons pepper
1 (2 pound) fat-trimmed 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.

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

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 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.

HOISIN PORK TENDERLOIN WITH ASIAN CARROT SALAD



Hoisin Pork Tenderloin with Asian Carrot Salad image

Provided by Jill Silverman Hough

Categories     Quick & Easy     Low Cal     Father's Day     Dinner     Pork Tenderloin     Carrot     Healthy     Soy Sauce     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

1/3 cup hoisin sauce*
1 tablespoon soy sauce
2 1-pound pork tenderloins, trimmed
2 cups pre-shredded carrots
6 green onions, thinly sliced
1 cup purchased broccoli slaw
1/4 cup purchased Chinese chicken salad dressing

Steps:

  • Preheat oven to 450°F. Place rack in 13x9x2- inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.
  • Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).
  • Meanwhile, toss carrots and all remaining ingredients in large bowl.
  • Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.
  • Available in the Asian foods section of many supermarkets and at Asian markets.

CHIPOTLE PORK TENDERLOINS



Chipotle Pork Tenderloins image

From Priscilla Gilbert of Indian Harbour Beach, Florida: "This pork tenderloin beats all at a cookout! The recipe came from a family member and is such a treat. Fresh strawberries and avocado in the salsa help cool the tasty heat of the pork."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 9 servings (5 cups salsa).

Number Of Ingredients 12

1 cup sliced onion
1/2 cup chipotle peppers in adobo sauce, chopped
1/4 cup lime juice
1-1/2 teaspoons minced garlic
3 pork tenderloins (1 pound each)
STRAWBERRY SALSA:
5 cups sliced fresh strawberries
1/4 cup thinly sliced green onions
1/4 cup minced fresh cilantro
1/4 cup lime juice
1/4 teaspoon salt
1 medium ripe avocado, peeled and chopped

Steps:

  • In a large resealable plastic bag, combine the onion, chipotle peppers, lime juice and garlic; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the strawberries, green onions, cilantro, lime juice and salt. Gently stir in avocado. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

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

ASIAN-STYLE PORK TENDERLOIN WITH SLAW



Asian-Style Pork Tenderloin with Slaw image

We're a busy family! As a realtor, I often work on weekends while my husband coaches our sons' lacrosse teams. Sunday night is our time to reconnect as a family and catch up on the week. This recipe is quick, easy, and healthy, but still feels like comfort food to us. -Danna Rogers, Westport,Connecticut

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings (5 cups slaw).

Number Of Ingredients 17

1 cup canola oil
1/2 cup reduced-sodium soy sauce
1/4 cup lime juice
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon honey
3 teaspoons ground ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
SLAW:
1 package (14 ounces) coleslaw mix
1/2 cup minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons chopped salted peanuts or cashews
Additional minced fresh cilantro and chopped peanuts

Steps:

  • In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw., Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.

Nutrition Facts :

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

CHIPOTLE-MANDARIN GLAZED PORK TENDERLOINS WITH ASIAN SLAW



CHIPOTLE-MANDARIN GLAZED PORK TENDERLOINS WITH ASIAN SLAW image

Categories     Pork     Dinner     Grill/Barbecue

Number Of Ingredients 19

Traeger Sweet Rub
2 pork tenderloins, each 12 to 14 ounces - silverskin removed
Traeger Mandarin Glaze
1/2 to a whole chipotle in adobo sauce
SLAW:
1/2 head of cabbage, slivered (I used purple but savoy would also work great)
Kosher salt
1 English cucumber, diced
2 thinly sliced scallions
1 red bell pepper
1 carrot, grated
2 tablespoons freshly chopped cilantro
1 tablespoon grated ginger
1/4 c. seasoned rice vinegar
1 tablespoon honey (more or less to taste)
1 tablespoon sesame oil
Juice of 1 lime
1/4-1/2 cup canola oil
Toasted sesame seeds

Steps:

  • Combine about half of the bottle of Mandarin Glaze with the diced chipotle and about 1/2 teaspoon of the adobo sauce in the can. The Mandarin Glaze already has a healthy spice to it so you may want to start by adding 1/2 of a diced chipotle and then taste and add more chipotle or adobo sauce to achieve that perfect heat and smoky flavor. Brush the glaze on the pork tenderloins for the last 2-5 minutes of cooking. SLAW This spicy-sweet pork pairs perfectly with a tangy asian slaw, which is easy to whip up while that pork is grillin' away to tender perfection. Start by degorging the slivered cabbage. Degorging is the process of drawing moisture from vegetables. This will make the cabbage softer and help remove any bitterness. Simply put the cabbage slivers in a colander with a generous few pinches of kosher salt. Let it sit in the sink or over a bowl (it will release a good amount of water) for about 15 minutes. Rinse and drain the cabbage and squeeze out any excess water. Put the rinsed cabbage in a bowl along with the diced English cucumber (English cucumbers are great because the skin is soft enough that you don't have to bother with peeling them), grated carrot, sliced scallions, diced red bell pepper and chopped fresh cilantro. Toss the vegetables together. Make the dressing by whisking together the seasoned rice vinegar, grated ginger, honey, sesame oil, and lime juice. If you don't have a juicer, a hand held juicer like this one (below) is a hand-saver! Especially when it comes to juicing smaller fruits like limes. They're also easier to juice if you heat them in the microwave for a few seconds and put pressure on them with your palm as you roll them on the counter before slicing them. Pour the dressing over the top of the vegetables and gently toss. Top with some toasted sesame seeds.

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From eatingwell.com


MANDARIN-SOY GLAZED PORK TENDERLOIN - BROTHERS ALL NATURAL BLOG
2013-06-17 Step 1. Preheat oven to 500 degrees F. Step 2. Wash pork tenderloins and remove silverskin. Season all sides liberally with salt and pepper. Heat a large sauté pan over high heat until hot. Add enough oil to lightly coat the bottom of the pan. Place pork in pan and sear on high on the first side for about 5 minutes, or until a dark golden ...
From blog.brothersallnatural.com


ASIAN GLAZED PORK TENDERLOIN RECIPE
Brown the rice for about 3 minutes, stirring constantly. 2. Add the stock, stir with a fork, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, cooking until almost all the liquid has been absorbed. Add the corn and cook for about 3 to 5 minutes, until the rice is tender. 3.
From ihavenet.com


CHIPOTLE POMEGRANATE GLAZED ROASTED PORK TENDERLOIN - SIMPLY …
2011-03-10 Remove from heat and stir in lemon juice. Heat some bacon fat in a large skillet over medium/ medium-high heat and sear each side of both tenderloins. Remove and place on a foil lined baking sheet, brush with some of the glaze and roast in a …
From simplyscratch.com


CHINESE/ASIAN-STYLE GLAZED GRILLED PORK TENDERLOIN WITH ASIAN …
Last week, our part of California got hit with a heatwave. For us, that's temps in the 90's to low 100's. I would wilt in parts of the country where really hot temps are considered…
From cookeatshare.com


FIVE SPICE PORK WITH ASIAN SLAW RECIPE - SERIOUS EATS
2018-08-30 Directions. Arrange the oven rack in the center of the oven, and preheat the oven to 425 degrees F. Season the pork with salt, and coat in 1 tablespoon five-spice powder. Preheat oil in a heavy stainless steel skillet over medium-high heat until shimmering. Add pork and cook until first side is well-colored, about 4 minutes.
From seriouseats.com


ASIAN GLAZED ROAST PORK TENDERLOIN - A FEAST FOR THE EYES
2015-05-26 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.
From afeastfortheeyes.net


CHIPOTLE-HONEY-GLAZED PORK TENDERLOIN - BIGOVEN.COM
Preheat oven to 450. In skillet on med-high, heat 2 Tbsp evoo. Sprinkle pork all over with 1/2 tsp salt. Add pork to skillet; cook 6 min or until browned on all sides, turning. Transfer pork to 13" x 9" baking dish. In small bowl, mix 1 1/2 tsp olive oil, honey, chipotles, and garlic; brush pork with 1/2 the glaze and roast 5 minutes.
From bigoven.com


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Top Asked Questions

What is the best glaze for pork tenderloin?
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.
What is marinated pork tenderloin?
This marinated pork tenderloin is full of flavor, with a blend of honey, brown sugar, soy sauce, ginger, and garlic powder. The marinade works to tenderize the pork while adding the right balance of sweetness and savor. The result is a perfectly grilled pork tenderloin that’s bursting with flavor.
How to cook 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.
How to cook pork tenderloin on a charcoal grill?
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.

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