SPICY THAI PORK TENDERLOIN SALAD
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
- Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams
THAI GREEN CURRY PORK TENDERLOIN
A quick and easy dinner and a deliciously different way to enjoy pork tenderloin. Easy enough for weeknights, but special enough for company!
Provided by Jennifer
Categories Main Course
Time 2h30m
Number Of Ingredients 17
Steps:
- Marinade the Pork: Combine the soy sauce, lime juice, maple syrup and sesame oil in a large resealable plastic bag. Add the prepared tenderloin. Close bag, pressing out the air. Flip a few times to coat the pork in the marinade. Place in the refrigerator and let marinade 2-8 hours. When ready to cook, remove tenderloin from marinade and discard marinade. Season lightly with salt and freshly ground pepper.
- Cook the Pork: Preheat oven to 375°F. Heat oil in a large ovenproof skillet over medium-high heat. Sear tenderloin in hot oil, turning as needed, until browned on all sides, about 5 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135 - 140F, 10-15 minutes. Transfer pork to a cutting board and let rest at 5 minutes before slicing.
- Prepare the sauce: While the pork is cooking, heat 1 Tbsp. oil in a large saucepan over medium heat. Cook shallot and garlic, stirring regularly, until softened, about 3 minutes. Add the curry paste and cook, stirring constantly, until paste is slightly darkened in colour and very fragrant, about 2 minutes. Add the coconut milk, lime zest, brown sugar and lime juice and stir to combine. Bring to a simmer and continue simmering until reduced and thickened.
- To Serve: Slice pork in to 1/4-inch slices and arrange on a a deep serving platter. Spoon warm sauce overtop. Garnish with chopped cilantro and pumpkin seeds. Serve with rice, if desired.
Nutrition Facts : Calories 297 kcal, Carbohydrate 4 g, Protein 35 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 89 mg, Sugar 4 g, ServingSize 1 serving
PORK TENDERLOIN WITH TANGERINE CURRY SAUCE
Make and share this Pork tenderloin with Tangerine Curry Sauce recipe from Food.com.
Provided by Elmotoo
Categories Pork
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry paste in heavy medium saucepan over medium-high heat.
- Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes.
- Puree sauce in blender or processor in batches until smooth.
- Strain sauce and return to same saucepan.
- Stir molasses, soy sauce, curry paste and ginger in large glass baking dish.
- Add pork tenderloin and turn to coat.
- Cover and refrigerate at least 1 hour and up to 4 hours.
- Preheat oven to 350°F.
- Remove pork from marinade; discard marinade.
- Heat oil in heavy large ovenproof skillet over medium-high heat.
- Add pork and cook until golden brown, about 3 minutes per side.
- Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes.
- Transfer pork to platter.
- Tent with foil to keep warm.
- Bring sauce to simmer.
- Remove from heat.
- Gradually add 6 tablespoons butter, whisking just until melted.
- Season to taste with salt and pepper.
- Cut pork into 1-inch-thick slices.
- Serve with sauce.
SPICY ORANGE PORK STIR FRY
Pork tenderloin chunks are stir fried in an orange based, thai curry paste along with chinese vegetables. The curry paste gives this dish a kick with a subtle flavor of oranges. More or less curry paste can be added to suit your hotness. This is great with rice or chinese noodles.
Provided by Crazycook in PA
Categories Pork
Time 28m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a wok, heat olive oil.
- Add pork tenderloin and saute till the pork is no longer pink.
- Add garlic and saute for a second making sure you don't burn it.
- Add vegetables and mushrooms and stir fry for approximately 5 minutes.
- In the meantime, in a small measuring cup, squeeze two oranges to make 1 cup of juice.
- Add ginger, garlic curry paste, and soy sauce to the orange juice and mix well.
- Pour sauce over vegetable/meat mixture and stir fry approxmately five minutes.
- Remove about 1/4 cup liquid from wok and add the cornstarch and stir thoroughly until there are no lumps.
- Turn up to high and add cornstarch, stirring constantly to thicken sauce.
Nutrition Facts : Calories 180, Fat 8.8, SaturatedFat 2.1, Cholesterol 49.9, Sodium 382.1, Carbohydrate 8, Fiber 0.3, Sugar 3.7, Protein 16.7
THAI SWEET CHILI PORK TENDERLOIN
Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.
Provided by HWC Magazine
Categories Mains
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (204 degrees C). Gather ingredients.
- Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.
- Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.
- Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.
- Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).
- Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 309 kcal, Carbohydrate 17 g, Protein 31 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 896 mg, Fiber 1 g, Sugar 16 g
THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE
Categories Ginger Marinate Roast Sauté Orange Pork Tenderloin Curry Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- Make sauce:
- Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make pork:
- Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
- Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
- Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.
- Cut pork into 1-inch-thick slices. Serve with sauce.
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