Asian Glazed Roast Pork Tenderloin Recipe 38

ROAST PORK TENDERLOIN WITH ASIAN GLAZE

Steps:

• Preheat the oven to 400 degrees. Line a small roasting pan (or use a 9X13-inch baking dish) with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.
• Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1/2 tablespoon ginger, 2 teaspoons sesame oil, 2 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours.
• Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. The marinade will eventually thicken and scorch, but the foil will protect the pan, so don't worry. Transfer the pork to a cutting board and let stand for 5 minutes.
• While the pork is resting, bring the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon ginger, 1 teaspoon sesame oil, 1 minced garlic clove and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan.
• Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

ASIAN PORK TENDERLOIN

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 GLAZED ROAST PORK TENDERLOIN

Steps:

• Preheat the oven to 400°F.
• Line a small roasting pan (or use a 9X13-inch baking diswith foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.
• Note: Instead of using a roasting pan, lined with foil, I used a non-stick oven-proof skillet. This made for very easy cleanup.
• Meanwhile, combine 4 tablespoons soy sauce, 4 tablespoons brown sugar, 1 tablespoon ginger, 3 teaspoons sesame oil, 3 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar.
• Add the pork tenderloin and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours.
• Remove the pork tenderloins from the marinade and place in the roasting pan.
• Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes.
• Baste the pork with the marinade in the roasting pan.
• Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. (The marinade will eventually thicken and scorch, but the foil will protect the pan, so don't worry. (Because I used an oven-proof non-stick skillet, I wasn't the least bit worried.
• Transfer the pork to a cutting board and let stand for 5 minutes.
• While the pork is resting, bring the remaining 2 tablespoon soy sauce, 2 tablespoons brown sugar, 1 tablespoon ginger, 1 teaspoon sesame oil, 2 minced garlic cloves and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan.
• Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter.
• Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

ASIAN GLAZED ROAST PORK TENDERLOIN RECIPE - (3.8/5)

Steps:

• Notes: I doubled the recipe for the marinade/sauce, because I wanted more leftover to glaze, and only used one pork tenderloin, since I am cooking for 2. (I found that I didn't have as much marinade/glaze as I wanted, until I adapted the recipe.) Feel free to use 2 pork tenderloins, which is how they are usually sold. I only use one pork tenderloin and wanted plenty of extra sauce! Preheat the oven to 400°F. Line a small roasting pan (or use a 9X13-inch baking dish) with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting. Note: Instead of using a roasting pan, lined with foil, I used a non-stick oven-proof skillet. This made for very easy cleanup. Meanwhile, combine 4 tablespoons soy sauce, 4 tablespoons brown sugar, 1 tablespoon ginger, 3 teaspoons sesame oil, 3 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloin and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours. Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. (The marinade will eventually thicken and scorch, but the foil will protect the pan, so don't worry. (Because I used an oven-proof non-stick skillet, I wasn't the least bit worried. Transfer the pork to a cutting board and let stand for 5 minutes. While the pork is resting, bring the remaining 2 tablespoon soy sauce, 2 tablespoons brown sugar, 1 tablespoon ginger, 1 teaspoon sesame oil, 2 minced garlic cloves and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan. Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

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

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.

ASIAN-STYLE OVEN ROASTED PORK TENDERLOIN

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.

ASIAN GLAZED GRILLED PORK TENDERLOIN

Steps:

• Combine all glaze ingredients in a small bowl and mix well. Set aside.
• Preheat grill
• Grill pork for about 16 minutes, turning occasionally.
• Brush generously with glaze during last 5 minutes of cooking time. The more you baste, the better the taste.
• Place pork on cutting board, cover loosely with foil, and let rest for 5 minutes. Cut into thin slices.

CHINESE STYLE GLAZED LOIN OF PORK

Steps:

• Slice pork into 4 slabs and place in a large zip lock bag.
• Mix the rest of the ingredients and pour half into zip bag with the meat, smoosh around and allow to marinate for 1/2 to 4 hours.
• Pour the rest of the glaze into a small saucepan and cook until thickened.
• Sear meat on a grill or in a hot grill pan on the stove about 5 minutes per side.
• I added the liquid smoke to the glaze, because I cooked mine on the stove top in the grill pan.
• Brush both sides of meat with glaze and turn, cooking until no pink shows.
• Continue brushing with glaze until done.
• In the stovetop grill pan, I poured all the glaze into the pan and turned the meat every couple of minutes to coat completely, and cooked until no pink showed in the meat. This only takes a couple of minutes, since the meat is thin.
• Serve with fried rice and broccoli.