Best 3 Marinated Asian Pork Tenderloin Recipes

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Are you craving a delectable and flavorful Asian-inspired dish? Look no further! This article will guide you in preparing marinated Asian pork tenderloin, a tantalizing culinary creation sure to excite your taste buds. With its perfect balance of savory, sweet, and tangy flavors, this dish will be a star attraction at any dinner table. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to savor the remarkable flavors of marinated Asian pork tenderloin.

Let's cook with our recipes!

ASIAN MARINATED GRILLED PORK TENDERLOIN



Asian Marinated Grilled Pork Tenderloin image

Provided by Anne Burrell

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup soy sauce
1/2 cup rice wine vinegar
1 tablespoon hot chili sauce (recommended: sambal oelek)
1 (1-inch) piece ginger, finely chopped
3 garlic cloves, smashed and finely chopped
1 scallion, both green and white parts, thinly sliced
1 orange, zested
4 pork tenderloins
2 tablespoons coriander seeds, toasted and ground

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!

MARINATED ASIAN PORK TENDERLOIN



Marinated Asian Pork Tenderloin image

This quick-to-prepare entree bursts with flavor. Throw together the marinade before work, so it's ready to cook at night. -April Lane, Greeneville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1/3 cup packed brown sugar
1/3 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons sesame oil
2 tablespoons Worcestershire sauce
4 garlic cloves, minced
1 tablespoon ground mustard
1 teaspoon pepper
2 pork tenderloins (3/4 pound each)

Steps:

  • In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 218 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

ASIAN MARINATED PORK TENDERLOIN



Asian Marinated Pork Tenderloin image

Provided by Anne Burrell

Time 50m

Yield 2 servings

Number Of Ingredients 18

1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 teaspoon Asian chile paste (sambal olek)
2 teaspoons finely chopped ginger
1 clove garlic, smashed and finely chopped
2 scallions, sliced
1 tablespoon orange zest
2 boneless pork loin chops, 3/4-inch thick
Canola oil
Sugar Snap Peas and Spinach with Ginger, recipe follows
Kosher salt
Ice
1 pound sugar snap peas, stem end and strings removed
Extra-virgin olive oil
1 (1-inch) piece ginger, finely chopped
2 cloves garlic, smashed
1 scallion, white and light green only, thinly sliced
1/2 pound baby spinach, washed but not dried, stems removed

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!

Tips:

  • Use a sharp knife to slice the pork tenderloin against the grain for more tender results.
  • For the best flavor, marinate the pork tenderloin for at least 30 minutes or up to overnight.
  • If you don't have time to marinate the pork, you can still cook it, but it won't be as flavorful.
  • Pork tenderloin can be cooked in a variety of ways including grilling, roasting, baking, and pan-frying.
  • The internal temperature of the pork tenderloin should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • Let the pork tenderloin rest for 5-10 minutes before slicing and serving to allow the juices to redistribute.
  • Serve the pork tenderloin with your favorite sides such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Marinated Asian pork tenderloin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its flavorful marinade and tender texture, this dish is sure to please everyone at the table. So next time you're looking for a delicious and versatile pork dish, give marinated Asian pork tenderloin a try. You won't be disappointed!

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