SPICY CHINESE PORK TENDERLOIN
This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven. It originally came from a syndicated column in our local newspaper. Prep time includes marinading.
Provided by Always in the kitch
Categories Pork
Time 1h38m
Yield 4-5 serving(s)
Number Of Ingredients 11
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.
SPICED PORK TENDERLOIN
Provided by Marian Burros
Categories dinner, easy, quick, weekday, roasts, main course
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Prepare broiler.
- In a food processor, finely chop the garlic and ginger. Then coarsely chop the cumin and coriander. Mix together.
- Wash and dry the pork tenderloin and remove any excess fat. Pat both sides with the spice mixture and arrange on broiler pan that has been covered with a double thickness of aluminum foil.
- Place broiler pan about 3 inches from source of heat. Broil until pork browns on one side; turn and continue broiling until meat is slightly pink inside, a total of 15 to 18 minutes.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 1 gram, TransFat 0 grams
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
SPICED PORK TENDERLOIN
Ginger and pepper are the stars in this super-easy, tender, tenderloin from Tammy Bishop of Smyrna, New York. There's a ton of flavor in each bite, and if you really love ginger, use the higher amount.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the ginger, salt, pepper, mustard and nutmeg; rub over pork. Place in a shallow roasting pan. , Bake at 425° for 20-27 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.
Nutrition Facts : Calories 182 calories, Fat 5g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 454mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
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.
SPICED PORK TENDERLOIN WITH COLLARD GREEN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 475 degrees F and line a baking sheet with foil. Combine the chili powder, thyme, cayenne and 3/4 teaspoon each salt and black pepper in a small bowl. Rub the pork with 1 tablespoon olive oil and the spice mixture. Transfer to the prepared pan and roast, turning once, until a thermometer inserted into the center of the pork registers 145 degrees F, about 15 minutes. Transfer to a cutting board; let rest.
- Meanwhile, combine the collard greens, 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl. Massage the greens with your hands until slightly wilted, about 1 minute. Add the black-eyed peas, Peppadews, scallions, vinegar and the remaining 1 tablespoon olive oil; season with salt and black pepper and toss to combine. Set aside.
- Toast the crumbled cornbread in a small dry nonstick skillet over medium heat, stirring occasionally, until crisp, 3 to 5 minutes. Slice the pork and serve with the collard greens. Sprinkle the toasted cornbread over the greens.
Nutrition Facts : Calories 460, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 103 milligrams, Sodium 926 milligrams, Carbohydrate 31 grams, Fiber 8 grams, Protein 43 grams, Sugar 5 grams
SPICY PORK TENDERLOIN
A friend shared this recipe for marvelously flavorful pork years ago. It really sparks up a barbecue and has been popular whenever I've served it. I guarantee you'll get many requests for the recipe. -Diana Steger, Prospect, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 350mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SPICY PORK TENDERLOIN
A zesty rub seasons pork overnight. Fast yet fancy. Directions do not include the marinating time. This came from TOH.
Provided by WiGal
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place tenderloins in plastic bag.
- Combine remaining ingredients in a small bowl; rub over tenderloins.
- Refrigerate 6 hours or overnight.
- Bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees.
- Cover with foil and let rest for 10 minutes before slicing.
SPICED PORK TENDERLOIN
Categories Pork Roast Low Carb Dinner Meat Pork Tenderloin Spice Winter Cinnamon Clove Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Blend first 5 ingredients in small bowl. Sprinkle pork with spice mixture, salt and pepper. Place in 13x9x2-inch pan. Roast until thermometer inserted into center of pork registers 150°F., about 20 minutes. Transfer pork to plate.
- Add broth to pan. Set pan directly over high heat and bring broth to boil, scraping up browned bits. Simmer until pan juices thicken slightly, about 3 minutes. Slice pork into rounds; place on plates. Top with pan juices and cilantro.
MAYAN COCOA NIB SPICED PORK TENDERLOIN
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Preheat a pellet grill smoker according to the manufacturer's instructions to 225 degrees F.
- Grind up the cocoa nibs, coriander seeds, cumin seeds, fennel seeds and cloves in a blender until evenly ground. Mix this spice mixture with the salt, brown sugar, chile powder, onion powder, cinnamon, allspice and garlic powder in a bowl.
- Rub about 3/4 cup of the spice mix on the pork tenderloins. Smoke the pork until the internal temperature reaches 145 degrees F, about 1 hour. Let rest about 5 minutes before slicing.
- For the finishing sauce: Add the vinegar, rum, brown sugar, salt, black pepper, garlic, chile and orange zest and juice to a small saucepan and bring to a simmer over medium heat. Simmer for 15 to 20 minutes. Allow to cool slightly, then puree until smooth. Keep warm until ready to serve.
- For the cocoa nibby grits: To a large saucepan add the chicken stock, olive oil and 2 cups water and bring to a simmer. Add the grits and cook for 5 minutes. Stir in the butter, cream, bittersweet chocolate and 1/4 cup cocoa nib spice mixture until fully combined. (Keep any remaining spice mixture in a container with a tight-fitting lid in a cool, dry place.)
- For serving: Pour the grits into a very large serving bowl. Top with the sliced pork, Cotija, finishing sauce, cilantro sprigs and a squeeze of lime.
SPICED PORK TENDERLOIN
Provided by Tarla Thiel
Categories Dairy Bake Low Carb Pork Tenderloin Brandy Summer Bon Appétit Pasadena California
Yield Serves 2
Number Of Ingredients 9
Steps:
- Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub salt mixture into pork. Wrap pork tenderloin in plastic wrap and refrigerate 4 hours or overnight.
- Preheat oven to 325°F. heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning occasionally, about 7 minutes. Place skillet with pork in oven and bake to desired doneness, about 30 minutes for medium. Transfer pork tenderloin to platter. Cover with foil and keep warm.
- Add milk and brandy to same skillet. Bring to boil over high heat. Continue boiling until liquid is reduced to 1/4 cup, scraping up any browned bits on bottom of pan, about 8 minutes. Slice pork and serve immediately with sauce.
SPICY PORK TENDERLOIN
A flavorful, fast and easy recipe for grilled pork tenderloin. The spice could also be used on chicken or ribs!
Provided by SRYAN1
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
- Preheat grill for medium heat.
- Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.
Nutrition Facts : Calories 189.3 calories, Carbohydrate 1.6 g, Cholesterol 84.4 mg, Fat 7.7 g, Fiber 1 g, Protein 27.1 g, SaturatedFat 2.7 g, Sodium 471.8 mg, Sugar 0.2 g
FIVE SPICE PORK TENDERLOIN
Provided by Christine Cushing
Categories Chinese,dinner,Hot and Spicy,Main,pork,Roast
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine peppercorns, anise, cloves and fennel seeds in a small skillet. Toss over medium heat about 2 minutes to toast lightly.
- Grind in a coffee grinder or use a mortar and pestle. Add the ground cinnamon. Keep in a sealed container.
- Preheat oven to 375 degrees F.
- Brush tenderloins with soy sauce. Sprinkle with five-spice powder and grated ginger. You can marinate pork overnight in the fridge if desired.
- Heat a large skillet on medium setting and add oil. When pan is hot add the pork and sear on all sides about 3 minutes. Remove from heat and transfer pork to a roasting pan. Finish cooking in the oven for about 15 minutes until done to your liking but still juicy.
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- Combine the rosemary, cinnamon, ginger, salt, nutmeg, orange zest and a few grinds or fresh black pepper in a small bowl, making sure to break up the clumps of zest. Mix in the oil to form a paste.
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5/5 (129)Calories 234 per serving
- Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
- Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.
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3.5/5 (19)Total Time 35 minsServings 4Published 2013-04-25
- Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
- Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.
- Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
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- Preheat oven to 400 degrees. Combine salt, pepper and spices; trim pork tenderloin and coat with spices. Heat 1 tbsp olive oil in a large skillet or cast iron pan over medium heat and sear pork tenderloin on all sides. Transfer skillet to the oven and cook to an internal temperature of 145 degrees F, about 15 minutes. Return skillet to the stove top and transfer pork to a clean cutting board to rest.
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4/5 Total Time 45 minsServings 8Published 2013-12-07
- Preheat the oven to 375°. In a mortar, lightly crush the mustard and fennel seeds with the crushed red pepper. Set the pork tenderloins on a rimmed baking sheet and season them with salt and pepper. Spread the crushed spices on the baking sheet and roll the pork tenderloins in the crushed spices to coat them.
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