Best 16 Oriental Pork Tenderloin Recipes

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Oriental pork tenderloin is a delectable dish that tantalizes the taste buds with its unique blend of flavors. Succulent and juicy, this tenderloin is marinated in a savory mixture of soy sauce, rice wine, and aromatic spices, imparting an explosion of flavors that will leave you craving more. The tenderloin is then cooked to perfection, whether it be grilled, roasted, or pan-fried, resulting in a tender and flavorful masterpiece that will be the star of any meal.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN PORK TENDERLOIN



Asian Pork Tenderloin image

Make and share this Asian Pork Tenderloin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/3 cup soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2-2 lbs pork tenderloin

Steps:

  • In a small bowl, add first 8 ingredients; whisk until blended.
  • Place pork in a shallow dish; add marinade, turning pork to coat.
  • Cover and refrigerate 8 hours.
  • Remove pork from marinade, throw away marinade.
  • Place pork in an foil lined roasting pan.
  • Bake at 450 degrees for 25 minutes or until meat thermometer reads 160 degrees.
  • Let pork stand 5 minutes before serving.

Nutrition Facts : Calories 287.8, Fat 13.5, SaturatedFat 2.7, Cholesterol 73.8, Sodium 1011.5, Carbohydrate 15.6, Fiber 0.5, Sugar 12.9, Protein 25.6

ASIAN PORK TENDERLOIN



Asian Pork Tenderloin image

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

⅓ cup lite soy sauce
¼ cup sesame oil
2 tablespoons Worcestershire sauce
⅛ cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 ½ tablespoons Asian chile paste
1 ½ teaspoons pepper
1 (2 pound) fat-trimmed 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.

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

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!

ASIAN PORK TENDERLOIN



Asian Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 20

1/4 cup coarsely chopped green onions
1/4 cup coarsely chopped shallots
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup loosely packed fresh cilantro leaves
2 tablespoons coarsely chopped fresh ginger
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons Emeril's Asian Essence
2 tablespoons chopped garlic
1 tablespoon sesame oil
1 tablespoon crushed red pepper
2 pork tenderloins (about 2 pounds total)
Sesame Snow Peas, recipe follows
2 teaspoons sesame oil
1 pound snow peas, cleaned
1 tablespoon black and white sesame seeds
1 lemon, juiced and zested
Salt and pepper
1 tablespoon chopped fresh parsley leaves

Steps:

  • Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
  • Preheat the oven to 400 degrees F.
  • Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes.
  • In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley.

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!

SPICY CHINESE PORK TENDERLOIN



Spicy Chinese Pork Tenderloin image

This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven. It originally came from a syndicated column in our local newspaper. Prep time includes marinading.

Provided by Always in the kitch

Categories     Pork

Time 1h38m

Yield 4-5 serving(s)

Number Of Ingredients 11

1/3 cup soy sauce
1/3 cup hoisin sauce
2 tablespoons vegetable oil
3 tablespoons sugar
3 crushed garlic cloves
1 dash red pepper flakes, to taste
2 (3/4 lb) pork tenderloin, about (not pork loin)
1/2 cup water
1/4 cup butter
6 green onions, green tops included, sliced into rings
hot cooked rice

Steps:

  • In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
  • Add tenderloins and stir to coat all over.
  • Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
  • Preheat oven to 500°F.
  • Line small roasting pan with foil.
  • Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
  • Place tenderloins on rack.
  • SAVE MARINADE.
  • Place meat in preheated oven.
  • Roast 9 to 10 minutes.
  • Turn and roast 9 to 10 minutes more.
  • Check temperature in thickest part of meat.
  • It should read approx 160°F.
  • Remove from oven, and allow meat to stand 8 minutes.
  • Meanwhile pour marinade from bag into saucepan.
  • Rinse the bag with the 1/2 cup of water.
  • Add to saucepan.
  • Bring to low boil.
  • Boil slowly for 5 to 6 minutes.
  • Right before ready to serve, add butter to sauce; stir.
  • Slice meat into 1/4 inch slices.
  • Place on hot rice.
  • Spoon marinade sauce over meat and rice.
  • Top with green onions.
  • Note: This can be cooked on the grill also.
  • Cook until temperature reaches 150 to 160°F.
  • You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.

HOISIN PORK TENDERLOIN



Hoisin Pork Tenderloin image

In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons sugar
3 garlic cloves, minced
Dash crushed red pepper flakes
1 pork tenderloin (1 pound)
1/4 cup water
2 tablespoons butter
2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice
Sliced green onions

Steps:

  • Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.

ASIAN PORK TENDERLOIN PACKETS



Asian Pork Tenderloin Packets image

Fire up the grill! This foil packet dish will lock in the Asian flavors for a juicy and delicious pork dinner.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 12

Reynolds Wrap® Aluminum Foil
1 pound pork tenderloin, sliced into 1-inch pieces
2 cups broccoli florets
2 cups thinly sliced carrots
1 (8 ounce) can sliced water chestnuts, drained
1 medium red bell pepper, cut into strips
2 green onions, sliced
¼ cup sweet and sour sauce
2 teaspoons stir-fry sauce
2 teaspoons sesame oil
2 teaspoons minced fresh ginger
Hot cooked rice

Steps:

  • Preheat oven to 450 degrees F or grill to medium-high.
  • Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap® Aluminum Foil.
  • Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • If freezing, place packets in Hefty® Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.
  • Place frozen packets in refrigerator to thaw for 10 to 12 hours.
  • Place thawed packets on baking sheet to cook in oven or transport to grill.
  • Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.

Nutrition Facts : Calories 328 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 6.4 g, Fiber 5.6 g, Protein 22.5 g, SaturatedFat 1.4 g, Sodium 183.9 mg, Sugar 6.9 g

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

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®



Sweet and Spicy Asian Pork Tenderloin in the Instant Pot® image

This recipe comes together in a snap, and it all cooks in the Instant Pot®! Make a rub that will give a hint of smokiness, cook your tenderloins in a matter of minutes, then finish with a glaze for drizzling and dipping that is Asian-inspired spicy and sweet!

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 8

Number Of Ingredients 17

2 teaspoons smoked paprika
1 teaspoon kosher salt
¼ teaspoon ground ginger
¼ teaspoon white pepper
2 (1 pound) pork tenderloins, silver skins removed
1 ¾ cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon avocado oil
½ cup no-sugar-added apricot preserves
2 teaspoons sambal oelek, or to taste
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon cornstarch
1 teaspoon sesame seeds
1 tablespoon chopped fresh cilantro

Steps:

  • Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
  • Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
  • Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
  • Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
  • Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
  • Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
  • Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
  • Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 10.6 g, Cholesterol 50.4 mg, Fat 5.3 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 882.5 mg, Sugar 6 g

CHINESE PORK TENDERLOIN



Chinese Pork Tenderloin image

A delicious and easy to prepare marinade consisting of ingredients that can be easily found at a Chinese grocery store. Don't let the ingredients fool you, this is a meal that even the less adventurous will enjoy.

Provided by JENNIFER72_00

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h40m

Yield 6

Number Of Ingredients 10

2 (1 1/2 pound) pork tenderloins, trimmed
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1 tablespoon black bean sauce
1 ½ teaspoons minced fresh ginger root
1 ½ teaspoons packed brown sugar
1 clove garlic
½ teaspoon sesame oil
1 pinch Chinese five-spice powder

Steps:

  • Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats.
  • Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 5 g, Cholesterol 98.5 mg, Fat 5.5 g, Fiber 0.3 g, Protein 35.8 g, SaturatedFat 1.7 g, Sodium 373.5 mg, Sugar 2.7 g

ASIAN PORK TENDERLOIN



Asian Pork Tenderloin image

I first made this appetizer on Christmas Eve a few years ago, and it has since become a tradition. Serve the pork slices alone or on small dinner rolls with hot mustard sauce, ketchup or horseradish. -Diana Beyer, Graham, Washington

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8-10 servings.

Number Of Ingredients 10

1 cup soy sauce
1/2 cup packed brown sugar
2 tablespoons red wine vinegar
2 teaspoons red food coloring, optional
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
3 pork tenderloins (about 1 pound each)
Sesame seeds, toasted

Steps:

  • In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often., Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices.

Nutrition Facts :

ORIENTAL PORK TENDERLOIN



Oriental Pork Tenderloin image

Make and share this Oriental Pork Tenderloin recipe from Food.com.

Provided by kymgerberich

Categories     Pork

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup soy sauce
1/2 cup pineapple juice
1 teaspoon ginger, grated
1 garlic clove, finely minced
2 tablespoons sherry wine
3 tablespoons brown sugar
1 1/2 lbs pork tenderloin
1/2 cup water
1/4 cup cornstarch

Steps:

  • Mix fist 6 ingredients for marinade. Marinate meat for 2 hours.
  • Broil or grill 5-7 minutes on each side.
  • Heat marinade to boil on stove. Add water and cornstarch mixture to thicken. Not all may be needed.
  • When meat is done, let rest for 3 minutes. Serve with sauce and rice.

Nutrition Facts : Calories 372.8, Fat 9.3, SaturatedFat 3.2, Cholesterol 112.3, Sodium 2102.4, Carbohydrate 25, Fiber 0.5, Sugar 14, Protein 39

ASIAN-STYLE OVEN ROASTED PORK TENDERLOIN



Asian-Style Oven Roasted Pork Tenderloin image

I have left the crushed chili flakes as optional if you like more heat then add them in ---plan ahead the pork needs to marinade for 8-24 hours, make certain to line your pan with foil for easy clean up ---this is very good!

Provided by Kittencalrecipezazz

Categories     Pork

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup low sodium soy sauce
1 tablespoon sesame oil (can use more)
2 tablespoons Worcestershire sauce
2 1/2 tablespoons brown sugar
1 1/2 tablespoons asian chili paste
1/4-1/2 teaspoon fresh ground black pepper (or to taste)
4 -6 garlic cloves, minced
2 green onions, chopped
crushed red pepper flakes (optional and adjust to suit heat level)
1 pork tenderloin (about 2 pounds)

Steps:

  • In a bowl combine the soy sauce with sesame oil, Worcestershire sauce, brown sugar, chile paste, black pepper and garlic; whisk until well combined, then mix in green onion.
  • Transfer the marinade to a shallow dish; add in the pork then turn to coat in the marinade.
  • Cover and refrigerate for 8-24 hours turning a few times during chilling.
  • Generously grease a baking pan or small roaster pan then line the pan with foil.
  • Transfer the pork and the marinade to the pan.
  • Preheat oven to 400 degrees F.
  • Roast for about 25-30 minutes.
  • Allow to stand for 10 minutes before slicing.

Nutrition Facts : Calories 239.4, Fat 7.9, SaturatedFat 2, Cholesterol 82.1, Sodium 860.7, Carbohydrate 13.6, Fiber 0.5, Sugar 9.8, Protein 27.5

MARINATED ORIENTAL PORK TENDERLOIN WITH FRIED RICE



Marinated Oriental Pork Tenderloin With Fried Rice image

I have only posted 1 of my own pork recipes, to tell you the truth, it has never been my favourite meat. Hence I haven't made to many, but since trying a few zaar recipes and seeing how good it can be and how versatile it is, I thought I would experiment some more on my own. I made this last night and my hubby and I thought it was delicious I marinated the pork over night and then cut it into thin strips and served over fried rice. Yum Yum

Provided by The Flying Chef

Categories     Pork

Time 1h25m

Yield 4-5 serving(s)

Number Of Ingredients 25

2 (500 g) pork tenderloin
3 tablespoons light soy sauce
2 tablespoons sherry wine
60 ml hoisin sauce (I use blue dragon brand I find this great others can be thick and overpowering.)
4 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 teaspoons sesame oil
3 tablespoons honey
1/4 teaspoon five-spice powder
50 ml teriyaki sauce
1 1/2-2 cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
4 medium eggs, lightly beaten
2 tablespoons oil
1 large carrot, diced
1 red pepper, diced
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 teaspoons sesame oil
100 g fresh shiitake mushrooms, stems removed and thinly sliced
5 green onions, finely sliced
100 g snow peas, sliced
60 g baby corn, chopped
1/4 cup frozen peas
2 -3 tablespoons soy sauce
1 tablespoon sugar

Steps:

  • Combine all marinade ingredients mix well and add pork, marinade several hours or as I said above preferably overnight.
  • Remove pork from marinade, reserve marinade, Place pork on wire rack in oven dish. Bake uncovered in 180c oven 11/2 hours or until cooked through. Brush occasionally with reserved marinade and turn over once during cooking.
  • Serve pork over fried rice. The pork has a good flavour and is moist and tender, I prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. So feel free to serve as you prefer.
  • For the Rice.
  • Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.
  • Heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.
  • Add soy sauce, mushrooms, corn and frozen peas stir fry a few Min's until veg are just tender, add snow peas, onion and sugar stir fry about a minute. Finally return egg along with rice and stir fry until heated through.
  • Place Rice in bowls lay sliced pork over the top and serve immediately.

Nutrition Facts : Calories 817.6, Fat 30.4, SaturatedFat 7.9, Cholesterol 351.6, Sodium 2309.5, Carbohydrate 63.7, Fiber 4.4, Sugar 28.8, Protein 65.4

ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN



Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin image

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

1 gallon water
½ cup packed brown sugar
½ cup salt
2 tablespoons finely grated ginger
¼ cup grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
½ cup teriyaki sauce
1 (1 1/2 pound) pork tenderloin
½ cup teriyaki sauce
½ cup sweet and sour sauce
½ cup hoisin sauce
4 cloves garlic, minced
2 tablespoons finely grated ginger
3 tablespoons packed brown sugar
⅓ cup freshly squeezed orange juice

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

Tips:

  • Choose the right cut of pork: Tenderloin is the most tender and flavorful cut of pork, making it ideal for this recipe.
  • Marinate the pork: Marinating the pork in a mixture of soy sauce, rice wine, garlic, and ginger helps to tenderize and flavor the meat.
  • Sear the pork: Searing the pork in a hot skillet helps to create a flavorful crust and lock in the juices.
  • Cook the pork to the proper temperature: Pork should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium.
  • Serve the pork with a flavorful sauce: A simple sauce made with soy sauce, rice wine, and honey is a great way to complement the flavors of the pork.

Conclusion:

Oriental pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can create a flavorful and tender pork dish that your family and friends will love.

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