ASIAN-STYLE PORK TENDERLOIN WITH SLAW
We're a busy family! As a realtor, I often work on weekends while my husband coaches our sons' lacrosse teams. Sunday night is our time to reconnect as a family and catch up on the week. This recipe is quick, easy, and healthy, but still feels like comfort food to us. -Danna Rogers, Westport,Connecticut
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings (5 cups slaw).
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw., Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.
Nutrition Facts :
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
KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW
Provided by Bobby Flay
Categories main-dish
Time 10h30m
Yield 6 to 8 servings
Number Of Ingredients 33
Steps:
- For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
- Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
- Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
- For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
- For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
- For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.
ASIAN PORK TENDERLOIN WITH GINGER GLAZE (SLOW COOKER)
An easy and healthy slow cooker pork tenderloin recipe with Asian vibes and a ginger glaze that gets caramelized under the broiler. Bring on the crusty topping.
Provided by Karen
Categories Main Course
Time 6h45m
Number Of Ingredients 17
Steps:
- In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.
- Place the tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom.
- Pour ½ cup water in the slow cooker, on the edge or in the middle so that you don't wash off all the spices you just rubbed on.
- Cook on low for 6-8 hours, then preheat your broiler.
- While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.
- Set over medium heat and stir until mixture thickens, about 4 minutes.
- Remove from heat and stir in minced ginger.
- Line a baking sheet with aluminum foil and spray with nonstick spray.
- Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
- Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't go many more times than this though, or your pork will dry out.
- Serve with remaining glaze on the side, and garnish with lime and cilantro. I love to serve this pork with Asian Cauliflower "Rice."
Nutrition Facts : ServingSize 1 plate, Calories 274 kcal, Carbohydrate 23 g, Protein 32 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1199 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 3 g
KOREAN PULLED PORK TACOS
I created this surprising pulled pork recipe to replicate our favorite food truck tacos at home. They're a little sweet, a little spicy and totally delicious any time of year. -Julie Orr, Fullerton, California
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
Nutrition Facts : Calories 603 calories, Fat 29g fat (10g saturated fat), Cholesterol 108mg cholesterol, Sodium 1177mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 37g protein.
CHINESE BBQ PORK TENDERLOIN
This tender pork tenderloin recipe is so easy to make! Marinade the pork overnight and then make a quick, homemade Asian BBQ Sauce to go on top while it's baking!
Provided by Dan
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Combine the hoisin sauce, soy sauce, red wine, garlic, sugar, cinnamon, coriander and the pinch of cloves in a resealable bag or a glass baking dish. Add the pork tenderloins and marinate overnight or for at least 8 hours, turning during the marinating process to coat both sides of the pork.
- Preheat the oven to 400 degrees.
- Remove the pork from the marinade (reserving the marinade) and dry off with paper towels, then add to a baking dish that's been sprayed with cooking spray. Place into the oven for 30 minutes.
- While the pork is in the oven, pour a cup of the marinade into a small pot. Bring the marinade to a boil for 5 minutes, then turn the heat down to a simmer for an additional 3-5 minutes. Add the 1/2 cup of BBQ sauce and stir to combine, then remove from the heat.
- After 30 minutes, take the pork out of the oven and baste with the sauce. Return the pork tenderloins to the oven for another 15 minutes, then remove and baste again. Bake for another 15 minutes or until the temperature reaches 140 degrees.
- Tent the pork loosely with foil to rest for 10 minutes. Slice and serve with additional sauce on the side.
Nutrition Facts : Calories 308 calories, Sugar 6.9 g, Sodium 832.2 mg, Fat 5.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 11.9 g, Fiber 0.7 g, Protein 49.3 g, Cholesterol 147.8 mg
SPICY KOREAN-STYLE PORK MEDALLIONS ON ASIAN COLE SLAW
Make and share this Spicy Korean-Style Pork Medallions on Asian Cole Slaw recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
- For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
- Heat 2 T canola oil in a heavy 12" skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.
Nutrition Facts : Calories 353.2, Fat 15, SaturatedFat 3.5, Cholesterol 93.6, Sodium 2026.9, Carbohydrate 21.5, Fiber 3.4, Sugar 14.9, Protein 34
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
SPICE RUBBED PORK TENDERLOIN WITH ASIAN COLE SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Position a rack closest to the broiler and preheat to high.
- Brush the tenderloins with the oil and rub all over with the five-spice powder. Season with salt and pepper, to taste. Lay the pork on a broiler pan and, broil turning once, until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register between 140 and 150 degrees F when inserted into the thickest part of the meat.) Set meat aside for at least for 5 minutes before slicing.
- Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to taste, with salt and pepper.
- Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with remaining vinaigrette. Serve.
ASIAN PORK TENDERLOIN
I love Asian flavors and have been making Asian dishes at home at least once a week for a few years. Once I got over my fear of trying to cook Asian food that is and realized just how simple it really was. Most of the dishes I cook are beef dishes that I have substituted with chicken since I try not to cook with red meat as much...
Provided by Melissa Turner
Categories Pork
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven on 375. Trim (remove silverskin)and season tenderloins with salt and pepper. Brown on all sides in olive oil. Set aside.
- 2. Heat pan back up and add a bit more olive oil and sear minced garlic and ginger for about 1 minute. Add hoisin, plum sauce, soy sauce, honey, sherry, sesame oil, sugar and red pepper flakes if you like it a bit spicy. Let simmer for at least five minutes. Turn off and stir in onions.
- 3. Place tenderloins in baking dish and pour the sauce over them. Cook in preheated oven for 30-35 minutes. Let stand a bit before slicing. If using a roast which will require more baking time bake for a bit and pour sauce in when 30 mins of cooking time left as not to burn the sauce.
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KOREAN PORK TENDERLOIN MEDALLIONS WITH ASIAN SLAW
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Cuisine AsianTotal Time 1 hr 5 minsCategory DinnerCalories 391 per serving
- Clean the pork by trimming it of any excess fat and silver skin. Cut into 1/2 inch medallions on the diagonal.
- In a small bowl, whisk together the soy sauce, 2 Tbsp. rice vinegar, 2 Tbsp. brown sugar, garlic, ginger, 1/2 Tbsp. sesame oil, 2 tsp. Sriracha. Add 1/2 cup of the sauce to the pork medallions in a large bowl.
- Massage into the meat. Reserve the other half for a sauce. Let the pork stand for 25 min. or in the refrigerator for up to 2 hours.
SPICY GRILLED KOREAN PORK TENDERLOIN WITH ASIAN SLAW
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- Trim the pork of any silverskin and excess fat, and cut into 1/2-inch-thick medallions. Flatten slightly with the palm of your hand.
- In a small measuring cup, whisk together the Marinade/Dressing ingredients. Toss 1/2 cup of this mixture with the pork medallions in a large bowl. Reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
- Meanwhile, in another large bowl, toss the grated cabbage, carrot, red and jalapeno pepper with half of the green onion. Whisk together the Asian Slaw Dressing ingredients and add to the bowl. Stir well to combine well. Let sit for 15 minutes, then toss again.
- For cooking on a grill/frying pan: Heat 2 Tbsp. of oil over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess. Discard the marinade. Cook the medallions until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Serve immediately drizzled with reserved Marinade/Dressing and with the Asian Slaw, sprinkled with the remaining green onions.
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- Preheat oven to 450°. Whisk together soy sauce and 1/4 cup dressing in a large shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and chill 10 minutes, turning once.
- Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
- Remove pork from marinade, discarding marinade. Place pork on a lightly greased aluminum foil-lined baking sheet.
- Bake at 450° for 20 to 25 minutes or until done. Remove from oven, and let stand 5 minutes before slicing.
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- Combine cabbage, peppers, celery, pineapple, salad dressing and mustard in medium bowl. Cover and refrigerate.
- Heat oil in large saucepot over medium heat; add onion and cook 2-3 minutes, or until softened. Stir in salt, chili powder, chicken broth, lime juice and honey. Add pork tenderloin; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until internal temperature reaches 145ºF.
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- Preheat a gas grill to medium-high. Combine hoisin sauce, chili-garlic sauce, sesame oil and rice vinegar in a small bowl.
- Brush pork all over with sauce. Place pork on grates. Cover and grill, turning several times with tongs, until an instant-read thermometer inserted into thickest part of tenderloin registers 150ºF, 12 to 15 minutes total. Transfer pork to a plate, tent with foil and let rest at least 5 minutes. Use a sharp knife to slice. Serve warm.
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- Place pork tenderloin in a plastic freezer bag and pour 1/2 of the marinade over top, reserving the second half. Marinate on counter for 20 minutes.
- TO GRILL: Heat two burners on grill and place pork tenderloin on, rotating every 2 minutes for 20 minutes total or when internal temperature reads 140 degrees (it will continue to cook when tented with foil). Remove from grill, tent with foil and let rest for 10 minutes before slicing.
- TO ROAST: Heat oven to 375 degress. Place pork tenderloin on a sheet pan lined with foil into the oven and roast for 25 minutes or when internal temperature reads 140 degrees (it will continue to cook when tented with foil). Remove from oven, tent with foil and let rest for 10 minutes before slicing.
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- In a medium bowl mix together the soy sauce, olive oil, lime juice, cayenne pepper, garlic powder, onion salt, oregano and salt and pepper and whisk. Set aside.
- In a large ziplock bag place the two pork tenderloins and pour the marinade over the pork. Close the bag and work the marinade into the pork using your hands. Refrigerate for 2 hours or ideally overnight.
- Once you are ready to grill the pork tenderloin remove the pork from the refrigerator 30 minutes before. Heat the grill to high heat.
- For the spicy slaw shred the cabbage, red cabbage, broccoli and carrot in a food processor. Place the shredded vegetables in a medium mix bowl and add the mayonnaise, sriracha and salt and pepper and stir to combine. Set aside.
ASIAN COLE SLAW - EVERYDAY EILEEN
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- In a large bowl, combine the shredded green cabbage, nappa cabbage, red cabbage, carrots, and red pepper.
- Add the sauce to the shredded veggies and combine well. Let it set for at least 2 hours - can be made a day ahead!
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