Asian Pork Tenderloin

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Picture of Asian Pork Tenderloin Recipe Photo: Asian Pork Tenderloin Recipe
Rated 5 stars out of 5
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  • Read 67 Reviews
Total Time:
--
Yield:
6 to 8 servings
Level:
Easy
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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

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:

  • 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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Newest Ratings and Reviews

Read all 67 reviews

  • 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.

    people found this review Helpful.
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