Pacific Rim Tenderloin Recipes

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PACIFIC RIM TENDERLOIN



Pacific Rim Tenderloin image

If you don't have a large zip lock bag, you can marinate in a shallow pan, but the bag works best. This tastes great! Prep time does not include the marinating time!

Provided by breezermom

Categories     Pork

Time 55m

Yield 3 serving(s)

Number Of Ingredients 16

1 lb pork tenderloin
1/8 cup soy sauce
1 tablespoon light brown sugar
1 tablespoon peanut oil
1 tablespoon dry sherry
1/2 tablespoon honey
1/2 teaspoon garlic salt
1/2 teaspoon ground cinnamon
1/4 cup brown sugar, firmly packed
1/4 cup pineapple juice
1 tablespoon cider vinegar
1/8 cup ketchup
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup cold water
1/2 cup unsalted dry roasted peanuts, chopped (optional)

Steps:

  • Place tenderloin in a large zip top bag. Combine soy sauce and next 6 ingredients; stir well. Pour over the tenderloin. Seal bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
  • Remove tenderloin from the marinade, discarding marinade. Grill, covered, over medium hot coals (350 to 400 degrees) for 20 to 30 minutes, or until the meat thermometer inserted into the thickest part of the tenderloin registers 160 degrees, turning occasionally.
  • Combine 1/4 cup brown sugar and the next 4 ingredients in a small saucepan. Stir well. Bring to a boil.
  • Combine the cornstarch and water, stirring until smooth. Stir the cornstarch mixture into the brown sugar mixture, and cook, stirring constantly, until thickened.
  • Slice the tenderloin, and place on a serving platter. Sprinkle with the peanuts, and serve with the warm sauce.

Nutrition Facts : Calories 365.9, Fat 9.9, SaturatedFat 2.6, Cholesterol 98.3, Sodium 869.2, Carbohydrate 34.8, Fiber 0.5, Sugar 29.8, Protein 32.9

PACIFIC RIM BARBEQUE SAUCE



Pacific Rim Barbeque Sauce image

This is an East-West fusion dish that is easy to prepare and gets rave reviews every time. Try it when you want a change from your regular barbeque preparation.

Provided by Kelly Joy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 10

1 cup ketchup
¾ cup brown sugar
¼ cup soy sauce
¼ cup sherry
2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
2 cloves garlic, crushed
1 teaspoon grated ginger
¼ teaspoon Chinese 5-spice powder
¼ teaspoon freshly ground black pepper

Steps:

  • Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 12.6 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 472.7 mg, Sugar 10.6 g

GRILLED PACIFIC RIM PORK TENDERLOIN



Grilled Pacific Rim Pork Tenderloin image

I love pork tenderlions. This came from another web site and is really easy to do on the grill. Cooking time is not including marinading time.

Provided by LAURIE

Categories     Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup reduced sodium soy sauce
2 tablespoons dry sherry
2 teaspoons minced garlic
2 teaspoons minced fresh gingerroot
2 lbs pork tenderloin
1/2 teaspoon five-spice powder
1/4 cup hoisin sauce

Steps:

  • In a 1-cup glass measuring cup, combine soy sauce, sherry, garlic and ginger.
  • root.
  • Place tenderloins in a resealable plastic bag; pour soy sauce mixture into.
  • bag.
  • Seal bag securely; refrigerate at least 30 minutes or up to 4 hours,
  • turning bag occasionally.
  • Drain marinade into small saucepan. Sprinkle five spice powder on tenderloins. Grill tenderloins, covered over medium.
  • coals, turning occasionally, 15 to 20 minutes or until instant read thermometer
  • inserted in center of meat registers 160 degrees.
  • Tenderloins will be barely.
  • pink in center.
  • While tenderloins are cooking, add Hoisin sauce to marinade in.
  • saucepan.
  • Bring to a boil; simmer uncovered until thickened, about 3 minutes.
  • Brush mixture evenly over tenderloins during last 5 minutes of grilling, turning once.
  • Carve tenderloins crosswise into 1/4-inch thick slices.

Nutrition Facts : Calories 259.2, Fat 8.6, SaturatedFat 2.9, Cholesterol 100.1, Sodium 719.5, Carbohydrate 7, Fiber 0.4, Sugar 3.4, Protein 32.2

BEAR TENDERLOINS WITH BLACKBERRY SAUCE



Bear Tenderloins with Blackberry Sauce image

Number Of Ingredients 4

2 pounds bear meat tenderloin
1/2 cup butter
1 cup seedless blackberry jam
1 can beef broth, or 2 beef bouillon cubes in 1 1/2 cups hot water

Steps:

  • In an ovenproof pan, brown tenderloin in butter on all sides (4-5 minutes). Transfer to 450° oven and bake, turning once, until a meat thermometer inserted in thickest part registers 150° (12-15 minutes). Cut to test; meat should no longer be pink in center of thickest part. Transfer meat to a warm platter and keep warm. Add jam and broth to drippings in pan; bring to a boil. Cook, stirring until reduced to about 2/3 cup (about 8 minutes). Slice meat, stirring any juices into sauce. Spoon sauce over meat to serve.

Nutrition Facts : Nutritional Facts Serves

PACIFIC RIM SALMON



Pacific Rim Salmon image

I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
1/2 teaspoon coarsely ground pepper
8 salmon fillets (6 ounces each)
5 green onions, coarsely chopped

Steps:

  • In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.

Nutrition Facts : Calories 333 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

PACIFIC RIM CUCUMBER SALAD



Pacific Rim Cucumber Salad image

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

Provided by POTAGEKEMPCC

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

¼ cup seasoned rice vinegar
1 teaspoon white sugar, or to taste
1 bay leaf
salt and ground black pepper to taste
4 Japanese cucumbers - peeled, seeded, and sliced thin
2 cups thinly sliced daikon radish
1 tablespoon fine sea salt
1 cup thinly sliced sweet onion (such as Maui®)
2 cups grape tomatoes, halved
¼ cup chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 teaspoon ground white pepper

Steps:

  • Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  • Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  • Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 0.3 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 1104.5 mg, Sugar 6.2 g

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Top Asked Questions

How to bake pork tenderloin?
How to bake pork tenderloin. 1 Coat each piece with a simple spice rub. 2 Sear the pork in a hot pan until nice and brown then move it to a baking dish. 3 Deglaze the pan with some beef stock then pour this tastiness (and some apple cider vinegar) over the pork. 4 Dot the top of the pork with butter, cover the pan, and bake.
What kind of RUB do you put on pork tenderloin?
Pork Tenderloin with Seasoned Rub. A more flavorful pork tenderloin would be hard to find. This lighter loin recipe calls for garlic, cumin, oregano, coriander and thyme for its rub. Get the Recipe: Pork Tenderloin with Seasoned Rub.
What are the ingredients in a pork tenderloin fillet?
Ingredients 1 2 pork tenderloins (about 1 lb each) 2 1 tablespoon paprika 3 2 teaspoons EACH: onion powder and garlic powder 4 1 teaspoon EACH: oregano, salt, and pepper 5 1 tablespoon cooking oil 6 ½ cup beef broth 7 1 tablespoon apple cider vinegar 8 1 tablespoon butter (can sub ghee for dairy-free) 9 Minced parsley, to serve More ...
What is Chinese Five-spice pork tenderloin?
Pork tenderloins get the sausage treatment: They're rubbed with a fennel spice mixture and then stuffed with peppers and onions. Broil a pork tenderloin coated with Chinese five-spice powder and drizzle it with a ginger-soy vinaigrette for a quick and simple (but incredibly flavorful) meal.

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