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 72
One of my favorite tenderloin recipes. I prefer doing it on the grill. A consistent winner.<br /> item not reviewed by moderator and published
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 &amp; 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 &amp; 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
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! item not reviewed by moderator and published
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... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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). item not reviewed by moderator and published
Easy to prep and very good! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This marinade is so tasty that we have used it on beef as well as pork. Great flavor and simple. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have used this recipe for family and work related picnics. The Asian Pork Tenderloin is alway well received! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Made this for Xmas dinner, and it was a great success. A wee spicy for those who don't like their food hot. item not reviewed by moderator and published
I prepared this dish for my husband as a trial run prior to entertaining our friends. This definitely makes the list! item not reviewed by moderator and published
Served this for Christams dinner. What a hit! My brother grabbed the receipe and took it home. I did watch the show where this was prepared. Emril said to marinate the pork at least overnight orlonger. Much different than the 1 hour in the receipe. I marinated it about 36hours and it was fabulous and very very easy to make! item not reviewed by moderator and published
I made this for the first time earlier this week for a New Year's Eve dinner. It got raves from even the pickiest of eaters. I did find that I needed to bake it longer than the directions stated to get it to 145 degrees internal temperature, but otherwise, it was fantastic. item not reviewed by moderator and published
I have a christmas party every year and always serve something different, this was excellent,used regular essence instead of asian, and parsley instead of cilantro. A winner for sure item not reviewed by moderator and published
this recipe was fantastic! when i made it, i made it without a blender because mine had broken. but i finely chopped all the ingredients and i also added some pineapple tidbits that way in the oven i put some of the chopped ingredients and tidbits on top of the loin.. i give it MORE THAN 5 STARS!!! item not reviewed by moderator and published
Great recipe very tasty item not reviewed by moderator and published
Excellent marinade for pork or chicken. Shrimp too. Serve rice with it and the pea pods. item not reviewed by moderator and published
The tenderloins turned out just right, not dry, and they were full of flavor. Even my daughter that hates pineapple loved them. These are really worth the effort. item not reviewed by moderator and published
This is the best tasting pork tenderloin, by far. It was easy to make, very tender, and so very flavorful. I would recommend this recipe to the most novice of cooks and to the expert cooks!!! item not reviewed by moderator and published
Okay, I'm a new wife and can't cook much of anything but this one I can handle! Everyone loves it. My brother-in-law (who is quite a good cook himself) came over to drop something off while we were eating and tried a bite... He went home and told his wife they needed to find the recipe! I make white rice with it (in addition to the peas) for my husband. For saving dinner-prep time for smaller families, this works great if you freeze one of the tenderloins in a large freezer bag with marinade. Then just move to the fridge a few days before you want to cook it - a fabulous, home made meal that's great for a weeknight! Last time we had a few pork loin chops that needed to be used so we threw them in the marinade as well - also a wonderful option. I am trying the recipe using only pork loin chops this time... a little less expensive &amp; a faster cook time. item not reviewed by moderator and published
My guests are still raving over the Asian Pork dish. That Emeril is the best. Love that chef. Virginia item not reviewed by moderator and published
I have served this pork tenderloin twice. First time I grilled it on a stove-top grill. Second time, on a backyard gas grill. Both turned out great! My secret is to marinade it for at least 24 hours. I made a spicy Thai fried rice with it as well. A great meal!! item not reviewed by moderator and published
Pork Tenderloin has always been a favorite of mine and using my mother's receipe was always a crowd pleaser, this recipe I have to admit blows my previous stand by hit away! item not reviewed by moderator and published
This recipe is incredable. I have so many people requesting that I make this dish at almost every gathering. item not reviewed by moderator and published
This recipe was so easy and deeelicious! item not reviewed by moderator and published
taste relly good and easy to make!! item not reviewed by moderator and published
I made this recipie for the first time and it was very easy to do. Not to mention I made it for a dinner party and it really went over! It was spicy, but not too spicy that the kids didn't like it. As a matter of fact, my kids went back for seconds. I made white rice with chicken stock to go with it. I did end up over cooking the peas, but it was still really good. item not reviewed by moderator and published
This is wonderful, different and very easy!! item not reviewed by moderator and published
Follow the show recommendation of marinating it for a day or two. The flavor of the pork will tantalize your palate. item not reviewed by moderator and published
I made this for Christmas dinner this year. My kids liked it so well they have asked me to make it for them again for their birthday dinners. The outside was great (spice with just a hint of heat) the inside was good but not nearly as flavoerful as the outside. Next time I think I will marinade it a day or two instead of 3 hours. item not reviewed by moderator and published
Wonderful!!! Easy and full of flavor! item not reviewed by moderator and published
I RECENTLY PREPARED THIS DISH FOR A DINNER PARTY, WHERE I RECEIVED RAVE REVIEWS !!!! item not reviewed by moderator and published
...and not difficult. Coeur d'Alene Jane item not reviewed by moderator and published
I made this for Thanksgiving as a extra meat dish. I was such a hit. Everyone loved the juicy and tender; full of flavor. It was very wonderful. item not reviewed by moderator and published
WOW, this is good!!! There is something about the flavor, I don't know what it is, but it's SO good! I made this for my husband's birthday dinner, and we both were amazed by how wonderful this was. But YOWZA!! Is it spicy! I mean, my ears were on fire! Don't get me wrong, we like spicy food, but a TABLESPOON of red pepper flakes??? Next time I'll put only a teaspoon. But other than that, this was incredible. And personally, I loved the snow peas. item not reviewed by moderator and published
I am not into asian food that much, but my daughter loved this recipe, I made it for her, and she is always remembering the flavors item not reviewed by moderator and published
I made this for a special dinner with friends and everyone raved. I took the advice of other reviewers and extended the marinade time to all day. (Made the marinade the night before and dropped the pork into it in the morning before leaving for work.) I skipped the Five Spice powder since I don't like it. All the fresh ingredients' flavors combined wonderfully. Although I was the only one in the group that found it a bit salty, I still might try light soy sauce next time. This was a crowd pleaser! item not reviewed by moderator and published
Wonderful and Bright, an unexpected but delicious combination of flavors...Mouth Watering... item not reviewed by moderator and published
This is fantastic! I can't beleive the taste. I tried to use wine vinegar instead of rice wine vinegar and also, 1 tbsp of chinese five spice instead of emeril's asian seasoning. My goodness, it is so good and marinate it overnight. I will do it again and again and again.....thanks item not reviewed by moderator and published
While staying with friends in Vermont last week, I was asked to cook the evening meal. I had saved this recipe but had never tried it. The reaction to the first bite among the dinner guests was stupendous (and they're a tough crowd to please!). The hostess where I was staying evidently later expressed her displeasure that her boyfriend had invited a "gourmet cook" to their home. I've never thought of myself as such, but this recipe certainly gave me confidence. It was easy and absolutely delicious. item not reviewed by moderator and published
Very easy to make. Not much prep time at all, and it was easy to find the ingredients at the market. item not reviewed by moderator and published
Very simple to make and great flavor. I'll use this one over and over! item not reviewed by moderator and published
This is another excellent dish from Emeril. THe marinade is easy to make and adds a wonderful flavor to the pork. I was out of crushed red pepper and used a little cayanne pepper instead and the flavor is still excellent. The snow peas are an added touch and also are excellent. Jim item not reviewed by moderator and published
I marinate this the night before and baste it during baking. It's very tasty and everyone really liked it. As with all pork, be careful not to overcook. I checked it at 20 minutes and it was done, pink in the center but that's fine. It would go better with a sauce, maybe a mustard sauce. I'll try that next time. item not reviewed by moderator and published
The pork tenderloin was magnificent, even though I didn't add any of Emeril's Asian Essence (did my own spice blend). The flavors were great and it was fun to do. HOWEVER, the snow peas were endlessly pedestrian and really took away from the pork tenderloin. I'd go with yard beans or something else. But the pork was great, and it needs an overnight soak in the marinade. item not reviewed by moderator and published
I didn't have any Asian "Essence" so used a tablespoon of hot chinese mustard-also substituted parsley for the Cilantro. Like another reviewer, used sugar snap peas instead of snow peas, and served with rice. My wife usually doesn't like soy based dishes, told me this one was a keeper. item not reviewed by moderator and published
Like this very muck. Asian seasonings are subtle but very good. Pork is moistand very tasty. item not reviewed by moderator and published
This recipe is so easy to do and takes next to no time to prepare. And I love that you can prepare the marinade a day or two ahead of time and then take it out of the ice box when you are ready to make it and dinner takes next to no time at all. And it has just the right amount of kick to it. item not reviewed by moderator and published
The pork was very good but the snow pea recipe is OUTSTANDING. I used sugar snap peas instead and it turned out great. item not reviewed by moderator and published
Start the meat in the marinade at least 4-5 hours ahead of time, and I recommend adding only ? the lemon juice and ? the zest to the peas - they soaked too much of it up and made them a bit tart. Otherwise, this is an awesome appetizer for 5-6 people, or a main dish for 3-4! item not reviewed by moderator and published

Not what you're looking for? Try:

Asian Marinated Pork Tenderloin

Recipe courtesy of Anne Burrell