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Asian Pork Tenderloin Recipe

Asian Pork Tenderloin

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Average Rating:

Total Reviews: 67

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  • on October 02, 2012

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    Very good and easy. I would use much less red pepper next time though. maybe only a teaspoon? 1tbsp was wayyy to spicy and could not feed to my kids.

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  • on October 02, 2012

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    This was yummy! I had already brined my pork tenderloin before coming across this recipe so it was extra moist and tender. I didn't have pineapple juice but I had a small can of sliced pineapple and used that juice. I went ahead and browned off the pork, then added the rest of the marinade into the pan and just let it simmer for a bit. I added the sliced pineapple at this time (no waste here!. I took the tenderloins out (I had cut them into 'fingers' and added cornstarch to thicken the marinade up and dilute it a bit. Threw the pork back in and got them all covered with the sauce before serving. At this point I needed a starch to go with all that sauce so I cooked up some cous cous real quick. It was perfect. MMMM MMMM GOOD!!

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  • on January 29, 2012

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    Great flavors! I only added 1/2 of the amount of essence & crushed red pepper. I'm glad I did since I felt it was too much spice. I love spicy food, but I felt it was going to over power the soy & pineapple juice. It was perfect.

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  • on July 07, 2011

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    Very good recipe. We could not find Emeril's Asian Essence, so I found this recipe for his blend.

    Emeril's Asian Spice Blend:
    1 tablespoon 5-spice powder
    1 tablespoon salt
    1 tablespoon sugar
    1 1/2 teaspoons ground black pepper
    3/4 teaspoon cayenne

    I used boneless pork chops. The cayenne and red pepper flakes were a bit too spicy for us, but overall the flavor was very good.

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  • on July 06, 2011

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    The pineapple juice makes all the difference! Loved it!

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  • on May 26, 2011

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    Delicious! Perfect easy, weeknight recipe with big flavor.

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  • on June 03, 2010

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    Didn't have pineapple juice but I did have an orange so I substituted one orange...still does the trick!....Also no honey so I put in brown sugar...good stuff

    Started on the grill then transfered to the oven...400 degrees until thermometer read 137...took it out, covered in aluminum foil...set for 10 minutes. PERFECT medium temp...AWESOME!

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  • on February 27, 2010

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    This recipe is probably one of my husband and my favorites, however, in the past year, I have looked in every grocery store I have gone in and have been unable to find Emeril's Asian Essence anymore, which now makes it impossible to make this recipe...

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  • on September 12, 2009

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    We have made this dish many times for family and friends. It is easy to make and everyone loves it. I have been unable to replace the Emeril's Asian Essence and cannot find a recipe for it. Next time we will have to substitute something else and hope for the best.

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  • on July 29, 2009

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    I prepared this pork tenderloin for a dinner club party for 14 people. Everyone raved about it! It was so moist and delcious and fairly easy to prepare. I started marinating the meat the night before the dinner so that all I had to do the night of was throw them on the grill. I ended up reserving the marinade, boiled it for 10 minutes or so, and drizzled it over the top of each serving as a sauce. This gave it even more flavor! I served the pork with wasabi mashed potatoes and stir-fried broccoli and red bell peppers with black and white sesame seeds. Everyone was so impressed...it was the perfect Asian-themed dinner!

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