Best 3 Chinese Style Pork Tenderloin Recipes
Are you craving a flavorful and succulent pork tenderloin dish with a tantalizing Chinese twist? Look no further! This article will guide you through the culinary journey of creating a mouthwatering Chinese-style pork tenderloin that will impress your taste buds and leave you yearning for more. Prepare to embark on a delightful adventure as we explore the intricacies of selecting the perfect pork tenderloin, marinating it in a symphony of aromatic ingredients, and cooking it to perfection. Get ready to tantalize your senses with a dish that blends the essence of Chinese cuisine with the tender texture of pork tenderloin, resulting in a truly unforgettable culinary experience.
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CHINESE-STYLE PORK TENDERLOIN
Our Test Kitchen home economists share this recipe for a main course with authentic Asian flair.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Brush pork with food coloring and sprinkle with seasoned salt. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., In a saucepan, combine the pineapple juice, sherry or broth, honey, soy sauce and ginger. Bring to a boil; simmer, uncovered, for 5 minutes. Thicken if desired. Thinly slice pork; serve with pineapple sauce.
Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CHINESE-STYLE GLAZED PORK TENDERLOIN
Steps:
- 1. Lay tenderloins on cutting board with long sides running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness. 2. Combine soy sauce, jelly, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. 3. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin. 4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. 5. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve
CHINESE-STYLE GLAZED PORK TENDERLOIN RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping 1/2-inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to 3/4-inch thickness. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve 3/4 cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to 3/4 cup, 3 to 5 minutes. Reserve 1/4 cup glaze for glazing cooked tenderloin. Charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140°F and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.
Tips:
- Choose the Right Cut of Pork: Opt for a tenderloin that is evenly thick throughout, about 1 ½ inches in diameter. This will ensure even cooking.
- Marinate the Pork: Marinating the pork tenderloin in a flavorful mixture of soy sauce, rice wine, and spices helps tenderize and add flavor to the meat.
- Sear the Pork: Searing the pork in a hot pan gives it a golden brown crust and locks in the juices, resulting in a succulent and flavorful interior.
- Slow-Cook the Pork: After searing, transfer the pork to a slow cooker and cook on low for 6-8 hours or until it reaches an internal temperature of 145°F (63°C). This method ensures that the pork remains tender and juicy.
- Make the Sauce: While the pork is cooking, prepare the sauce by combining soy sauce, honey, rice vinegar, sesame oil, and ginger. This sauce will add a sweet and savory glaze to the pork.
- Slice and Serve: Once the pork is cooked, let it rest for a few minutes before slicing it into thin pieces. Arrange the sliced pork on a serving platter and drizzle with the prepared sauce. Garnish with green onions and sesame seeds for added flavor and color.
Conclusion:
In conclusion, this Chinese-style pork tenderloin recipe offers a delicious and flavorful dish that is sure to impress your family and friends. By following the tips and techniques outlined in this article, you can create a tender and succulent pork tenderloin that is bursting with Asian flavors. The combination of marinating, searing, and slow-cooking the pork ensures that it remains moist and juicy, while the sweet and savory sauce adds an irresistible glaze. Whether you're serving it as a main course or as part of a larger spread, this Chinese-style pork tenderloin is sure to be a hit. So, gather your ingredients, put on your apron, and embark on a culinary journey to savor the delightful flavors of Chinese cuisine. Happy cooking!
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