Best 8 Asian Barbecued Pork Tenderloin Recipes

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.

ASIAN BARBECUED PORK LOIN

Steps:

• Sprinkle pork roast with garlic salt and pepper. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 50 minutes. , Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 3/4 cup, about 20-25 minutes, stirring often. , Brush sauce over pork. Bake 10-15 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

ASIAN PORK TENDERLOIN

Steps:

• In a small bowl mix together all ingredients except pork tenderloins.
• Place pork tenderloin in container and pour half of marinade over them or place them in gallon ziploc bag and pour half of marinade over the tenderloins. Place remaining marinade in fridge in air tight container.
• Place in refrigerator for 4-8 hours to marinate.
• Preheat grill to 350 degrees. Place tenderloins on grill. Grill for 30 minutes or until internal temperature reaches 145 degrees. Rotate the tenderloins every 10 minutes and baste with remaining marinade.
• Remove from grill and cover with foil. Let rest for 10 minutes before slicing.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ASIAN BARBECUED PORK TENDERLOIN

Steps:

• Combine all ingredients except pork in small bowl.
• Add pork to shallow dish and coat with sauce. Cover and marinate pork several hours or overnight in refrigerator.
• Preheat oven to 425°F Prepare baking sheet by lining with foil. Remove pork from sauce and place on baking sheet. Baste with marinade and cook for 20 minutes or until internal temperature reaches 145-150°F
• Slice thin across grain and serve.

ASIAN 5 SPICE BARBECUED PORK TENDERLOINS WITH MANGO CITRUS SALSA AND SCALLION FRANKIE WRAPS

Steps:

• Preheat oven to 450 degrees F.
• Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
• Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
• To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
• To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.

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!

GRILLED CHINESE PORK TENDERLOIN

Steps:

• In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.