Asian Style Stuffed Pork Loin Recipes

CHINESE PORK TENDERLOIN

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.

ITALIAN STUFFED PORK TENDERLOIN

Steps:

• If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2" thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it flat).
• Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
• Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!
• **This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!

ASIAN BARBECUED PORK LOIN

Steps:

• Sprinkle pork roast with garlic salt and pepper. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 50 minutes. , Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 3/4 cup, about 20-25 minutes, stirring often. , Brush sauce over pork. Bake 10-15 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

ASIAN 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.

ASIAN PORK CHOPS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. , Drain and discard marinade. Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

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.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

ASIAN STYLE STUFFED PORK LOIN

Steps:

• Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness.
• Stuffing --
• Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.
• Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.
• Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min's.
• In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min's of the pork's cooking time pour the sauce over loin.
• Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork.
• To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.

CHINESE PORK TENERLOIN WITH HONEY GARLIC SAUCE

Steps:

• For the Pork Tenderloins Cover a baking sheet with aluminum foil and set aside. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and ground cinnamon. Rub on all sides of the tenderloins and let the tenderloins sit at room temperature for 30 minutes. (If you need to wait longer than 30 minutes, be sure to put your tenderloins in the refrigerator). Preheat your oven to 400 degrees F. Put a large frying pan or skillet on the stove and turn the heat to medium-high. When pan is hot, add about 1 tablespoon of olive oil. Add the pork tenderloins to the hot pan, one at a time, and sear on all sides, about 1-2 minutes, until nicely browned. Put the pork tenderloins onto the foil-lined baking sheet and bake in the oven for 25-30 minutes until the internal temperature of the pork reaches 145-155 degrees F. on a meat thermometer. Do not overbake. Let the pork rest for 10 minutes. Transfer to a cutting board and slice into 1/2-inch slices. Arrange on a serving platter and cover with the Honey Garlic Sauce. Garnish with green onions and sesame seeds if desired. For the Honey Garlic Sauce While the pork tenderloins are baking in the oven, prepare the Honey Garlic Sauce. In a medium-sized saucepan on the stove, add the honey, soy sauce, olive oil, hoisin sauce, minced onion, minced garlic, and sesame oil. Heat over medium heat, stirring occasionally, until the mixture begins to boil. Mix the corn starch and cold water together in a cup or bowl. When the sauce mixture begins to boil, slowly pour the corn starch mixture into the boiling sauce, whisking continuously as you pour. Continue to whisk the sauce until it thickens. Remove from the heat and allow to cool slightly. (The sauce will thicken more as it cools). Add red pepper flakes if desired. When ready to serve, pour the desired amount of sauce over the sliced pork on your serving platter. (You may not use all the sauce, depending on your preferences).

ASIAN-APRICOT GLAZED PORK LOIN CHOPS

Steps:

• Chop onion.
• Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the Ginger.
• Season loin chops with the spice mixture.
• Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
• Brown the onion and the loin chops for approximately 5 minutes per side.
• Mix together all the remaining ingredients in a bowl.
• When loin chops are browned on both sides, add the sauce mixture.
• Simmer on medium-low heat for approximately 15-20 minutes, until pork is done to an internal temperature of 170 degrees and sauce is reduced and thickened.
• Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
• Serve over steamed white rice.