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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4.7 71
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! item not reviewed by moderator and published
Yum! Really tasty! This pork tenderloin made a lovely meal along with mango salsa (also an Emeril recipe available on Food Network) and spinach sauteed in garlic and shallots (rather than snow peas). Emeril has outstanding recipes that always seem to turn out well! I wish he were still on the Food Network! item not reviewed by moderator and published
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. item not reviewed by moderator and published
amazing and there is plenty to marinate more than two tenderloins. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
The pineapple juice makes all the difference! Loved it! item not reviewed by moderator and published
Delicious! Perfect easy, weeknight recipe with big flavor. item not reviewed by moderator and published

Not what you're looking for? Try:

Asian Marinated Pork Tenderloin

Recipe courtesy of Anne Burrell