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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
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:
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
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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Other Recipes from this Episode
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