Asian Pork Tenderloin

Yield:
6 to 8 servings
Level:
Easy
Ingredients
  • 1/2 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup coarsely chopped green onions
  • 1/4 cup coarsely chopped shallots
  • 1/4 cup loosely packed fresh cilantro leaves
  • 2 tablespoons coarsely chopped fresh ginger
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Emeril's Asian Essence
  • 2 tablespoons chopped garlic
  • 1 tablespoon sesame oil
  • 1 tablespoon crushed red pepper
  • 2 pork tenderloins (about 2 pounds total)
  • Sesame Snow Peas, recipe follows
  • Sesame Snow Peas:
  • 2 teaspoons sesame oil
  • 1 pound snow peas, cleaned
  • 1 tablespoon black and white sesame seeds
  • 1 lemon, juiced and zested
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley leaves
Directions

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.

Sesame Snow Peas:

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


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    I'm just getting ready to make this; I may be up for a while... With 69 reviews and an "average of of five, this just has to be worthy.... If I get the chance to second-dip, I'll report on my rendition. Why the push today? This is Snow Pea season around here (western Oregon), the season is short and, well, we cannot afford to screw around. If it includes Snow Peas, make it. In two weeks they will be gone. Oh yes, I know that this wonderful great can be cleaned, washed, quick-blanched, ice water shocked, drained and frozen - with good results, but it is never as good as the fresh critter!
    Excellent. I did not have the fresh herbs or shallots or green onions so I left that out. It was incredibly delicious. Also we did ours well done, I don't do pink. Rave reviews.
    amazing and there is plenty to marinate more than two tenderloins.
    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.
    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!!
    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.
    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.
     
     
    The pineapple juice makes all the difference! Loved it!
    Delicious! Perfect easy, weeknight recipe with big flavor.
    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!
    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...
    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.
    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!
    I used Chinese Five Spice powder instead of Emeril's Asian Essence, and I omitted the cilantro due to personal preference, and it was tasty!
    2 tablespoons of asian essence (or chinese 5 spice) is WAY too much. All I tasted was anise. I may make this again but without the 5 spice or with much much less and with some brown sugar to sweeten the marinade. Also I love spicy foods but this was too spicy for me.
     
     You don't have to use a tenderloin either. You can use porkchops, cut them into strips, marinate and cook in a frying pan using the marinade to coat the meat. With strips of meat you don't have to marinate as long.
     
     
    This recipe is fantastic! I seared on a grill pan on the stove and baked it the rest of the time. Did not put it on the grill, but would have if weather was good. I did not serve with the pea pods but served it with udon noodles and stir fried vegetables - fantastic recipe!
    First time I made this my family fell in love. The flavor is awesome, the meat
     so tender. It makes a great left over sandwich drizzled with a little of the marinade on top! This recipe is made at least once a month or more! Thanks
     Emeril!
    The pork was very good, flavorful and tender. I created a gravy sauce with the leftover marinade and some mushrooms that really added to the dish. However, next time I would definitely use low sodium soy sauce. Also, I couldn't find the Asian Essence anywhere (including online), so used one from the store-don't think I missed anything there.
    What a great blend of sweet and heat and the heat is not overpowering. Marinaded it for about an hour -- all of the flavors came through, but wished I had done the marinade a little longer which I will do next time. Husband and kids loved it. This one is a keeper!
    I made this for dinner last night and everyone loved. I would marinate for longer next time. Loved the vege recipe too but, I used broccoli and red pepper instead (that was all I had) and was great!
    Excellent flavor. Swopped out a couple ingredients (as usual) using what what on hand, but was e x c e l l e n t. Slice thin and is great the next day on sandwiches.
    I marinated the pork for a couple of hours, and cooked it in the skillet and then the oven. I saved the marinade, bolied it and simmered it with the leftover can of mango-pineapple juice and served it with that sauce. Delicious!! Polly- CHEF in Houston
    While the description comes from a winter program, this is terrific as a summer grill recipe. I marinated the tenderloins for 2 hours, reserving some of the marinade for pineapple and pepper chunks. I then grilled the tenderloins for 25 minutes, basting with the leftover marinade, then grilled the pineapple and peppers on skewers for a few minutes at the end of cooking. I then served the tenderloin sliced over rice with the pineapple and peppers and the marinade from the pineapple/peppers (NOT the leftover marinade from the tenderloins).
    Easy to prep and very good!
    This pork recipe is so flavorful! It will impress a crowd. If you have never tried Chinese five spice, this is a great recipe to start with.
     
     Couple of notes:
     Marinate it as long as you like, I usually marinate everything for a day or 2
     I used less red pepper flakes
     I used regular Chinese five spice, not the Emeril brand
     I also used crushed pineapple instead of juice, because that is what I had on hand, but it turn out really well because after grilling it, I boiled the rest of the marinade and turned it into a bit of a chutney.
     Also I can get 4 pork tenderloins at a little over a pound each at Costco in AZ for $12 - $16 dollars
    This marinade is so tasty that we have used it on beef as well as pork. Great flavor and simple.
    This recipe was so easy to make. My family loved it, especially our 10 yr. old son. I usually make some to freeze. I have never made it in the oven, I always grille it. My son loved it so much, that he had it for lunch at school. This is definitely a keeper in our house.
    I have used this recipe for family and work related picnics. The Asian Pork Tenderloin is alway well received!
    Very good, but a lot of items to prep and the various items get lost in the sauce. Would taste just as good with fewer items. I recommend making it once as written then modifying it the next time.
    Made this for Xmas dinner, and it was a great success. A wee spicy for those who don't like their food hot.
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    Recipe courtesy of Anne Burrell