Taiwanese Style Fried Pork Tenderloin Recipe 45

SPICY CHINESE PORK TENDERLOIN

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.

TAIWANESE STYLE FRIED PORK TENDERLOIN RECIPE - (4/5)

Steps:

• Slice the pork tenderloin into 1 cm slices, making sure to cut against the grain. With a meat mallet, give each slice a couple of smacks on each side to rough up the meat to soak up the marinade and to make it a little flatter. In a medium-large ziploc bag, mix the soy sauce, garlic, sugar, rice wine and five spice powder and add all the pork pieces. Remove as much air from the bag as possible, zip it up, and then massage the marinade into the pork pieces. Refrigerate for at least an hour, massaging and turning the bag over once in a while. When you're ready to fry, heat a frying pan over medium heat and add enough oil until you have a 1/2 to 1 cm layer. Fill a small shallow bowl with cornstarch. Without wiping off the marinade, dredge both sides of each piece of pork with cornstarch and shake off the excess. Fry the pieces of pork for about 2-3 minutes each side, until the coating is golden brown and the pork cooked through. Fry a few pieces at a time, taking care not to overcrowd the pan - about 4-5 batches ought to cover all the pork you'll have. Drain the cooked pork on a plate lined with kitchen paper. Serve immediately.

BBQ CANTONESE PORK TENDERLOIN

Steps:

• Combine all the marinade ingredients in a large Zip lock bag.
• Place bag in a bowl.
• Put Pork in the bag and seal.
• Let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) Turn the bag often Reserve the marinade for basting Cook meat about 4 inches from the heat source.
• If you wish, you can broil in your oven if you do not want to BBQ Turn often to brown the meat evenly and cook until crisp,basting often.
• About 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it.
• Slice pork thinly and serve immediately.

CHINESE-STYLE GLAZED PORK TENDERLOIN RECIPE - (4.5/5)

Steps:

• Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping 1/2-inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to 3/4-inch thickness. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve 3/4 cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to 3/4 cup, 3 to 5 minutes. Reserve 1/4 cup glaze for glazing cooked tenderloin. Charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140°F and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.