Asian Pork Tenderloin Packets Recipes

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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!

ORIENTAL PORK TENDERLOIN IN FOIL PACKETS



Oriental Pork Tenderloin in Foil Packets image

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

Provided by Audrey M

Categories     Vegetable

Time 32m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces lean boneless pork tenderloin, cut into thin slices
2 cups broccoli florets
2 cups thinly sliced carrots
8 ounces water chestnuts, drained
1 cup red bell pepper, cut into strips
1/2 cup sliced green onion
4 teaspoons sesame oil
1 teaspoon minced garlic

Steps:

  • Preheat grill to medium-high heat or preheat your oven to 450 degrees.
  • Place a 4 ounces of pork slices, 1/2 cup broccoli, 1/2 cup carrots, 2 ounces water shestnuts, 1/4 cup red bell pepper strips and 2 Tablespoons green onions on each piece in foil packet.
  • Combine soy sauce, sesame oil and garlic.
  • Spoon over pork and vegetables.
  • Bring up sides of foil and double fold.
  • Double fold over end of packet, leaving room for heat to circulate.
  • Grill 4-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in oven.

Nutrition Facts : Calories 499.2, Fat 15.9, SaturatedFat 3.4, Cholesterol 110.6, Sodium 219, Carbohydrate 49.9, Fiber 9.2, Sugar 15.2, Protein 41.3

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

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

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

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