CHINESE FIVE SPICE PORK TENDERLOIN
This Chinese Five Spice Pork Tenderloin is an easy and incredibly flavorable dinner recipe. Enjoy it for dinner with rice and your favorite side dish, then save the leftovers for Asian sandwiches, soups, or salads.
Provided by Asian Caucasian
Categories Dinner
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a small mixing bowl, combine soy sauce, rice vinegar, ginger, garlic, Chinese five spice, black pepper, red pepper flakes, sugar, and sesame oil. Whisk together well. Add in half of the green onions. Put half of the marinade in a small sauce pot and whisk in the corn starch.
- Place the trimmed pork tenderloin in a ziplock baggie and pour in the remaining marinade. Massage the marinade into the pork and refrigerate for one hour or overnight.
- When ready to cook, preheat oven to 375 degrees. Remove pork from the refrigerator and let it get to room temperature. Heat a heavy cast iron skillet or oven-proof pan on high until slightly smoking. Add the pork tenderloin to the pan and sear both sides, about 2 minutes.
- Transfer the pan to the oven and cook for 20-25 minutes, until an internal temperature reads at least 145 degrees. Let the pork rest for 5-10 minutes before slicing.
- Meanwhile, bring the reserved marinade to a roiling boil. Lower the heat to low and thicken sauce for 2 minutes. Pour the sauce over the pork. Sprinkle the pork with the remaining green onions.
- Serve with a side of your favorite rice.
Nutrition Facts : Calories 249 calories, Sugar 3.1 g, Sodium 931.4 mg, Fat 5.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 8.7 g, Fiber 0.6 g, Protein 38.6 g, Cholesterol 110.6 mg
ASIAN FIVE SPICE RUB
Can be used on all types of meat, seafood and poultry. Not Emeril's, but a good subtitute. Can add a smidge of ground corriander and/or fennel.
Provided by gailanng
Categories Asian
Time 5m
Yield 1/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, combine all of the ingredients, pressing out any lumps of brown sugar.
Nutrition Facts : Calories 253.2, Fat 1.3, SaturatedFat 0.2, Sodium 27927.1, Carbohydrate 62.7, Fiber 2.5, Sugar 54.5, Protein 2
GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.
Provided by Joan Heeg
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
- Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 8.6 g, Cholesterol 73.8 mg, Fat 11 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 2.3 g, Sodium 580.2 mg, Sugar 6.3 g
FIVE-SPICE PORK TENDERLOIN
Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible flavor to pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Combine spice powder and salt on a plate; generously coat pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in oil. Add tenderloins; brown well on all sides, about 4 minutes per side.
- Transfer to oven, and roast until meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160 degrees. Remove from oven; let rest 5 minutes before slicing. Serve.
GRILLED PORK TENDERLOIN WITH GINGER PEACH SAUCE
During the summer months grilled pork tenderloin is a frequent item on our menu. The Asian influenced sauce in this recipe would also be great with chicken or flank. Nectarines would be a nice substitute for the peaches. The marinading time is not reflected in the prep time.
Provided by Normaone
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan heat oil over medium heat.
- Add onion and sugar, sautéing until onion is golden, about 6 minutes.
- Add next 6 ingredients.
- Cook 1 minute then remove from heat.
- Put the pork in a large freezer bag.
- Pour 1 cup sauce over pork.
- Seal and refrigerate at least 6 hours or overnight.
- Turn pork now and then.
- Cover and refrigerate the remaining sauce.
- Prepare BBQ to medium heat.
- Remove pork from marinade and discard marinade.
- Grill pork until internal temperature registers 155°F turning frequently, about 35 minutes.
- Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
- Add peaches.
- Stir until heated through, about 1 minute.
- Slice pork, arrange on platter, and spoon some of the sauce over.
- Top with chives.
- Serve.
- Pass remaining sauce at the table.
ASIAN 5 SPICE BARBECUED PORT TENDERLOIN WITH MANGO OR PEACH CITRUS SALSA
Steps:
- Preheat oven to 450 degrees F. Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color. Combine mangoes, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
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