SPICE RUBBED PORK TENDERLOIN WITH ASIAN COLE SLAW
Rubbing pork tenderloin with Chinese five-spice powder before broiling infuses it with rich complex flavor. A quick slaw of cabbage, radicchio, scallions, bell pepper and apple tossed in a soy and ginger vinaigrette makes for the perfect crunchy and colorful partner.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Number Of Ingredients 16
Steps:
- Position a rack closest to broiler and preheat to high.
- Brush tenderloins with oil and rub all over with five spice. Season with salt and pepper to taste. Lay pork on a broiler pan and, broil turning once, until golden and an instant read thermometer, inserted into the thickest part of meat registers about 150 degrees F. Set meat aside for 5 minutes before slicing about 1/3-inch thick.
- Whisk vinegar with soy sauce, mirin, lime juice, and ginger in a medium bowl. Gradually whisk in peanut and sesame oils. Toss cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup vinaigrette. Grate apple (with skin but not seeds) directly into slaw, and toss again. Season, to taste, with salt and pepper.
- Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette. Serve.
Nutrition Facts : Calories 330 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 380 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 37 grams
ROASTED PORK TENDERLOIN WITH ASIAN DRY RUB RECIPE - (4.3/5)
Provided by KodiakDavis
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Line a medium baking pan with foil. Stir together brown sugar, ginger, cinnamon, salt, black pepper, cloves, and cayenne pepper in small bowl. Rub pork with brown sugar mixture. Place pork in prepared pan and roast for 15-18 minutes or until the pork's internal temperature reaches 145 degrees F. Remove from oven, cover loosely with foil, and let stand for 3 minutes. Cut into slices. Serving Suggestion: Serve the sliced pork tenderloin with brown rice tossed with thinly sliced scallions and fresh chopped cilantro. Steamed bok choy or broccoli drizzled with a tiny bit of Asian sesame oil.
ASIAN-STYLE PORK TENDERLOIN WITH SLAW
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
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 PORK TENDERLOIN WITH SPICY ASIAN COLE SLAW
I just saw this in Cuisine at Home magazine that I subscribe to, and it looked so good I just had to try it, and it was wonderful! Family loved it, even the picky daughter said she liked the cabbage. Now there's a good vote! The recipe calls for 2- 1 to 1 1/2 pound tenderloins...I used a 2.13 pound loin roast, (in one piece), and only adjusted the cooking time by 10 minutes. I wanted a starch to go with this meal, so I cooked up a package of Tap Ramen with the water and flavor packet, then let the water absorb into the noodles. This was a great meal! ( 12/15/19 - NOTE: Recipe edited to correct previous omission of sauce instructions.)
Provided by Chef PotPie
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- FOR THE TENDERLOIN:.
- Preheat oven to 400*F.
- Combine Five-Spice, salt and pepper, and rub over tenderloins.
- Heat oil in oven-proof saute pan over medium-high; sear pork on all sides, 5-8 minutes.
- Transfer pan to oven and roast 20 minutes, until internal temperature reaches 140*F.
- Remove pork from pan and let rest for 10 minutes before slicing.
- FOR THE SAUCE:.
- In same pan, whisk together the next 8 ingredients, (plum sauce through chili-garlic sauce), and cook while meat is resting.
- FOR THE SLAW:.
- Whisk first 6 ingredients together in a bowl and set aside.
- In oil, saute cabbage, bell pepper, carrot and ginger in skillet on high heat.
- After 1 minute, add salt. (The salt flavors the vegetables, but also draws moisture from the cabbage, helping it to wilt faster. This was quite fast and dramatic.).
- Continue to saute for 2 minutes or until cabbage begins to wilt.
- Stir in reserved sauce and cook 1 minute until slightly thickened.
- Place slaw on platter, slice pork and lay over top of slaw, and serve with a dollpop of pan sauce.
Nutrition Facts : Calories 542.8, Fat 18.9, SaturatedFat 4.5, Cholesterol 147.6, Sodium 2634.9, Carbohydrate 43.2, Fiber 5, Sugar 22.6, Protein 50
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
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
SEARED PORK TENDERLOIN WITH COCOA SPICE RUB
The spice rub for this is fantastic! At first I was a bit skeptical after I had mixed all the spices together and smelled it. BUT, after I rubbed it into the pork tenderloin and started searing it, this incredible smell filled my kitchen. I got this recipe from Easy Entertaining with Michael Chiarello. My husband, the meat-eater, loved it!
Provided by Kozmic Blues
Categories Pork
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.
- Remove from heat and grind to fine powder in a spice mill or coffee grinder.
- Mix the ground pepper and coriander with remaining spices, cocoa and salt.
- Trim the pork tenderloins of fat and silver skin.
- Rub with a generous amount of the cocoa spice rub.
- Heat the olive oil in a large, ovenproof saute pan over medium high heat until hot but not smoking.
- Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side.
- Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through or until internal temp reads 150 degrees.
- Let the tenderloins rest out of the oven for at LEAST 10 minutes before carving.
- Extra cocoa spice rub will keep in an airtight container for up to 3 months.
Nutrition Facts : Calories 359.3, Fat 16.4, SaturatedFat 5.1, Cholesterol 149.7, Sodium 3601.9, Carbohydrate 5.1, Fiber 3.3, Sugar 0.3, Protein 47.3
SPICE-RUBBED PORK TENDERLOIN WITH A MEDITERRANEAN GRAIN SALAD
This easy, satisfying dinner offers three levels of flavor-building seasoning for quick-cooking pork tenderloin and your choice of farro, rice, or quinoa. Feel free to mix and match options 1-3 to make everyone happy.
Provided by Rhoda Boone
Categories Dinner 1-2-3 Dinner Pork Pork Tenderloin Grains Cucumber Tomato Feta Olive Roast Quick & Easy Small Plates
Yield 4 servings
Number Of Ingredients 21
Steps:
- Option 1: "Plain" but seasoned:
- Preheat oven to 375°F. Season pork all over with 1 tsp. salt. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high. Sear pork, turning occasionally, until browned on all sides, about 7 minutes. Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part of meat registers 145°F for medium/medium-rare, 10-12 minutes. Transfer pork to a cutting board (reserve skillet if you're going for Option 3) and let rest at least 5 minutes. Slice into medallions. Meanwhile, toss grains with remaining 2 Tbsp. oil and 3/4 tsp. salt in a large bowl. Fold in cucumbers and tomatoes, or serve them alongside.
- Option 2: A little more flavor:
- Before searing pork, add cumin, brown sugar, and 1 tsp. pepper to 1 tsp. salt. Rub all over pork, then follow cooking directions above. Fold lemon juice and remaining 1/4 tsp. pepper into grain salad. Top salad with feta before serving.
- Option 3: Take it next level:
- After searing pork, drain excess fat from skillet and heat over medium. Add harissa and cook, stirring constantly with a spatula or wooden spoon, until bubbling and slightly browned, about 30 seconds. Pour in wine or broth, increase heat to high, and cook, scraping up browned bits, until reduced by half, about 5 minutes. Remove skillet from heat and add butter, one piece at a time, whisking to incorporate after each addition until emulsified. Stir in lemon juice, if using (we especially like it with the chicken broth-based sauce); season with salt and pepper. Fold herbs and olives into grain salad. Divide pork and salad among plates and serve sauce alongside.
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