Pork Tenderloin And Broccoli With Asian Sauce Recipes

SZECHUAN PORK AND BROCCOLI

Steps:

• Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

ASIAN-STYLE PORK AND BROCCOLI IN GARLIC SAUCE

Steps:

• In a medium bowl whisk together 2 teaspoons cornstarch with 2 tablespoons soy sauce until smooth; add in the chicken or pork strips, toss to coat and let sit for about 30 minutes.
• In another bowl whisk 2 teaspoons cornstarch with soy sauce, water and hoisin sauce; set aside for a couple of minutes.
• Heat sesame oil and peanut oil in a wok or large skillet over medium-high heat for about 2 minutes (oils must be hot!).
• Add in chicken or pork mixture and stir-fry for about 2 minutes (if you are doubling the recipe you will have to do in batches transfering one batch to a plate).
• Add in sliced mushrooms, broccoli florets, green onions, garlic, ginger and red pepper flakes; stir-fry for 2 minutes.
• Stir in the hoisin sauce mixture; stir-fry for 1 minute or until thickened.
• Add in the orange juice; stir until heated through.
• Serve over cooked rice.

PORK TENDERLOIN AND BROCCOLI WITH ASIAN SAUCE

Steps:

• In a 13 x 9-inch baking dish, mix together soy sauce, honey, fresh minced ginger, red pepper flakes and chopped fresh garlic.
• Add in the halved pork tenderloin and turn to coat.
• Cover with plastic wrap and refrigerate 3 or more hours, turning occasionally to coat with marinade.
• Meanwhile steam the broccoli until only crisp-tender; drain and set aside.
• After the pork has marinated, heat about 1 tablespoon of peanut oil in a skillet.
• Add in the pork and reserve ALL marinade.
• Cook the pork until deep brown, turning often (it should take about 10-12 minutes to cook pork).
• Cut into about 1/2-inch thick slices.
• Wipe the skillet clean.
• In a small bowl combine orange juice, vinegar, cornstarch and all the reserved marinade from the pork.
• Heat about 1 tablespoon peanut oil in the skillet.
• Add in broccoli and sauté on high heat until brown (about 1 minutes).
• Add in the pork slices and orange juice mixture; stir until sauce boils, thickens slightly and coats the broccoli and pork (about 1 minute).
• Season with salt and pepper.
• Transfer to a bowl and serve.

ASIAN MARINATED GRILLED PORK TENDERLOIN

Steps:

• In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
• Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
• Preheat the grill to medium-high heat.
• Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
• Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
• Pork- the other white meat!

ASIAN MARINATED PORK TENDERLOIN

Steps:

• In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.
• Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.
• Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.
• Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.
• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
• Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.
• Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
• Snappy!

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

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.

ASIAN 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.

LIGHT ASIAN PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the soy sauce, ginger, sesame oil and cloves. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Place sesame seeds in a shallow dish. Roll pork in sesame seeds and place in a 13x9-in. baking dish coated with cooking spray. Drizzle with honey; sprinkle with brown sugar., Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°.