ROAST PORK TENDERLOIN WITH ASIAN GLAZE
Steps:
- Preheat the oven to 400 degrees. 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.
- Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1/2 tablespoon ginger, 2 teaspoons sesame oil, 2 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins 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. Transfer the pork to a cutting board and let stand for 5 minutes.
- While the pork is resting, bring the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon ginger, 1 teaspoon sesame oil, 1 minced garlic clove 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.
Nutrition Facts : ServingSize 1 Serving, Calories 242 kcal, Carbohydrate 5 g, Protein 36 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 111 mg, Sodium 469 mg, Fiber 1 g, Sugar 5 g
ASIAN GLAZED ROAST PORK TENDERLOIN
Pork tenderloin is my favorite "other white chicken". It's very lean, and can be ready to eat in less than 30 minutes. The marinade is very easy to make, and makes a nice glaze for the tenderloin. You can taste the fresh ginger and garlic, and it's perfectly paired with rice-- and stir-fried Bok Choy (or any vegetable).
Provided by Debby - www.AFeastfortheEyes.net
Categories main
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F.
- Line a small roasting pan (or use a 9X13-inch baking diswith 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.
Nutrition Facts : Calories 684 kcal, Carbohydrate 22 g, Protein 97 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 295 mg, Sodium 1755 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
ASIAN GLAZED ROAST PORK TENDERLOIN RECIPE - (3.8/5)
Provided by Foodiewife
Number Of Ingredients 8
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.
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
ASIAN PORK TENDERLOIN
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
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
KITCHEN WORKHORSE ROAST PORK TENDERLOIN WITH ASIAN GLAZE
Pork with a twist.
Categories pork tenderloin dinner recipes roast pork pork recipes asian glaze glaze recipes dinner party recipes main course
Yield 10
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees. Line a small roasting pan with aluminum foil and lightly oil the foil. This is important, because the glaze has a high sugar content and it will scorch during roasting.
- Meanwhile, combine the soy sauce, brown sugar, ginger, sesame oil, ginger, garlic and hot pepper flakes in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins and close the bag. Toss the meat in the bag to coat it with the marinade. Let stand at room temperature while the oven heats.
- Remove the pork tenderloins from the marinade, and place on the baking sheet. Drizzle about half of the marinade over the pork. Pour the remaining marinade into a small saucepan and add 2 tablespoons water; set aside.
- Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer inserted in the center of the meat reads 150-155 degrees, about 25 minutes more. The marinade will eventually thicken and scorch, but the foil will protect the pan, so don't worry. Transfer the pork to a cutting board and let stand for 5 minutes.
- While the pork is resting, bring the reserved marinade in the saucepan to a boil over high heat. Cut the roast pork crosswise on a slight diagonal into thin slices, and arrange overlapping slices of the pork on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.
ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN
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
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
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