ASIAN PORK TENDERLOIN
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
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
CRISPY PORK TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the pork: Cut the tenderloin into quarters; using a meat mallet, pound each piece until it is 1/4 inch thick and about 6 inches wide. Mix the buttermilk and barbecue rub in a baking dish, add the pork, cover and let marinate overnight or up to 2 days.
- In a large deep saucepan, heat the peanut oil over medium heat until a deep-fry thermometer registers 350 degrees F. Take the pork out of the marinade and season with salt and pepper.
- Make a three-stage breading station with the flour, eggs and crouton crumbs in separate shallow bowls. Place the pork pieces first in the flour, turning to coat; shake off the excess. Dip the pork in the beaten egg and let the excess drip off, then dredge in the crouton crumbs, pressing until total coverage is achieved.
- Fry the pork in batches until golden brown, 4 to 5 minutes. Let drain on a paper towel?lined baking sheet. Set aside.
- Make the aioli: Mix the mayonnaise, habanero sauce and granulated garlic in a small bowl. Season with salt.
- Build the sandwiches: Place the crispy pork on the toasted buns with some pickle slices, shredded lettuce and then a nice schmear of the aioli. Serve with extra aioli on the side.
ASIAN STREET SANDWICH
Steps:
- In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
- Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
- Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
- In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
- Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
- Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.
ASIAN PORK TENDERLOIN SANDWICH
Discover a new way to serve pork tenderloin with our Asian Pork Tenderloin Sandwich. This pork tenderloin sandwich is a tangy, Asian-inspired favorite.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Reserve 12 cilantro sprigs for later use. Chop remaining cilantro; mix with 1/3 cup A.1. Sauce until blended. Pour over meat in shallow dish; stir to evenly coat meat. Refrigerate 15 min.
- Heat greased grill to medium heat. Remove meat from A.1. mixture; discard A.1. mixture. Grill meat 5 min. on each side or until done.
- Mix mayo and horseradish until blended. Spread cut sides of rolls with remaining A.1. sauce, then mayo mixture. Fill with lettuce, meat, onions, nuts and reserved cilantro.
Nutrition Facts : Calories 410, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
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.
ROASTED PORK BANH MI (VIETNAMESE SANDWICH)
I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.
Provided by Chef John
Categories World Cuisine Recipes Asian Vietnamese
Time 32m
Yield 1
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
- Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
- Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
- Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
- Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.
Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g
ASIAN MARINATED GRILLED PORK TENDERLOIN
Provided by Anne Burrell
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.
- Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.
- Preheat the grill to medium-high heat.
- Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.
- Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.
- Pork- the other white meat!
ASIAN PORK TENDERLOIN
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
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
SWEET-N-TANGY ASIAN PORK TENDERLOIN
Make and share this Sweet-N-Tangy Asian Pork Tenderloin recipe from Food.com.
Provided by erinBOberrin
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Remove all visible fat from pork; place in a shallow baking pan.
- In a small bowl, whisk together remaining ingredients except sesame seeds and onions.
- Brush honey mixture over pork; sprinkle with sesame seeds.
- Bake uncovered for 45 minutes (or until meat thermometer reads 160 degrees F).
- To serve, slice thinly and garnish with green onions.
PORK TENDERLOIN SANDWICH
A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
- Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
- Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
- Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
- Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g
ASIAN PORK TENDERLOIN
I first made this appetizer on Christmas Eve a few years ago, and it has since become a tradition. Serve the pork slices alone or on small dinner rolls with hot mustard sauce, ketchup or horseradish. -Diana Beyer, Graham, Washington
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often., Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices.
Nutrition Facts :
More about "asian pork tenderloin sandwich food"
ASIAN PORK TENDERLOIN - 30 MINUTE MEAL! - GIMME …
From gimmesomegrilling.com
GRILLED ASIAN PORK TENDERLOIN - SLENDER KITCHEN
From slenderkitchen.com
ASIAN SPICED PORK TENDERLOIN - RECIPE GIRL
From recipegirl.com
ROAST ASIAN PORK TENDERLOIN | A DAY IN THE KITCHEN
From adayinthekitchen.com
25 DELICIOUS ASIAN PORK TENDERLOIN RECIPES TO TRY TONIGHT
From happymuncher.com
INDIANA BREADED PORK TENDERLOIN SANDWICH - FOOD NETWORK
From foodnetwork.com
Author Jeff MauroSteps 8Difficulty Intermediate
9 EASY LEFTOVER PORK TENDERLOIN RECIPES - IZZYCOOKING
From izzycooking.com
OVEN ROASTED PORK TENDERLOIN - GIRL CARNIVORE
From girlcarnivore.com
25 SAVORY SHAVED PORK RECIPES (SANDWICHES, SALADS & MORE!)
From cookingchew.com
10 BEST ASIAN STYLE PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
[HOMEMADE] PORK TENDERLOIN WITH DIABLO PAN SAUCE : R/FOOD
From reddit.com
10 BEST ASIAN STYLE PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love