East Meets West Pork Tenderloin Recipes

PORK TENDERLOIN WITH EAST-WEST BARBECUE SAUCE

Steps:

• Make the sauce: in a saucepan over medium heat, warm the oil.
• Add in the onion; cook until the onion begins to brown, 4-5 minutes, stirring occasionally.
• Add in the remaining sauce ingredients; simmer 5-10 minutes; remove from the heat.
• Let the tenderloins stand at room temperature for 20-30 minutes before grilling.
• Trim any excess fat or silver skin from the tenderloins; coat them evenly with the sesame oil.
• Season generously with salt and pepper; grill over direct medium heat until well marked on two sides, about 5 minutes, turning once.
• Using a brush, cover the tenderloins with a thin coating of the sauce and continue to grill until the pork is barely pink in the center, 10-15 minutes, turning and basting with the remaining sauce every 5 minutes.
• Let rest for 3-5 minutes before slicing on the bias; serve warm.

EAST MEETS PORTUGAL 'ALENTEJANA' -- PORK AND CLAMS EAST MEETS WEST STYLE

Steps:

• Place the clams, salt and cornmeal in a bowl and completely cover with cold water. Let them soak and purge for 1 hour. Drain, rinse and set aside. In a hot saute pan, coat lightly with oil and saute half of the garlic and ginger. Add the zucchinis and caramelize, about 3 minutes. Remove from pan and add drained clams.
• Deglaze with half of the wine and shaoxing and cover. Add a little water if needed if clams do not fully open. Once clams are open, set aside. (discard any that do not open). Keep liquid. Wipe pan out and coat with oil on high heat. Season the pork brisket with salt and paprika and brown on all sides. Add onions and caramelize. Add black beans.
• Deglaze with remaining shaoxing and wine and reduce by 50 percent. Add chicken stock and half of the reserved clam juice. Check for seasoning and add more clam juice if necessary. Bring to a simmer and reduce by 60 percent. Check again for seasoning and add zucchinis and clams. Add lemon juice and whisk in butter. Check one more time for flavor. While the sauce is reducing, season the pork tenderloin with salt and pepper and sear in a hot, oiled pan. Brown well on all sides and finish in a 375 degree oven until medium, about 10 minutes.
• For the potatoes, heat the curry oil to 375 degrees and first blanch the potatoes until lightly brown. This can and should be done in advance. Right before serving, fry again, this time until golden brown, drain well, season with salt, and toss with cilantro. (frying it twice produces a very crisp product).
• PLATING Using an o-ring in the center of the plate, fill with the pork sauce. Top with fried potatoes. Cut each pork tenderloin into 3 equal pieces and surround ring. Pull ring off and serve.
• Make a paste with curry powder, water salt and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish or frying.

EASY EAST MEETS WEST BAKED PORK CHOPS

Steps:

• Combine first 6 ingredients; pour over chops in shallow glass dish. Refrigerate 2 hours to marinate, turning occasionally.
• Heat oven to 425ºF. Prepare stuffing mix as directed on package, following microwave directions. Stir in cheese; set aside. Remove chops from marinade; discard marinade. Place chops in 13x9-inch baking dish. Top with stuffing; cover with foil.
• Bake 10 min.; remove foil. Continue baking an additional 15 to 20 min. or until chops are done (145ºF). Let stand 3 min.

HOISIN-MAPLE PORK TENDERLOIN

Steps:

• Preheat oven to 450°.
• Line a roasting pan with aluminum foil or parchment paper.
• In a small bowl, stir together maple syrup, hoisin sauce and sesame oil.
• Set aside.
• Rub each pork tenderloin with cut side of garlic slice.
• Spread onion slices and garlic in center of roasting pan.
• Place tenderloins, side by side but not touching, on onion mixture.
• Sprinkle pork lightly with salt and black pepper.
• Bake 10 minutes.
• Reduce oven temperature to 375°.
• Spoon maple syrup mixture over pork, covering it evenly.
• Bake 20 to 25 minutes longer, basting once.
• Outside of meat should be well-browned.
• Let pork rest 10 minutes.
• Slice and serve with the onion mixture.