MISO GLAZED PORK TENDERLOIN
Really tasty pork. The miso glaze is amazing.
Provided by barbara lentz @blentz8
Categories Pork
Number Of Ingredients 4
Steps:
- Preheat oven 350 degrees. Place tenderloin on baking sheet and bake until internal temp is 145 degrees about 1/2 hour.
- Mix remaining ingredients together. Place tenderloin in skillet and pour the miso mixture over top. Cook on medium high heat until miso is thickened and coating the pork.
MISO BRAISED PORK
Japanese comfort food! The smell will draw you in!
Provided by Renee from Hawaii
Categories World Cuisine Recipes Asian Japanese
Time 3h45m
Yield 12
Number Of Ingredients 8
Steps:
- Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
- Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.
Nutrition Facts : Calories 519.8 calories, Carbohydrate 11.6 g, Cholesterol 134.2 mg, Fat 36.2 g, Fiber 1 g, Protein 35 g, SaturatedFat 12.1 g, Sodium 1166.4 mg, Sugar 7.1 g
MISO-GLAZED PORK TENDERLOIN RECIPE - (5/5)
Provided by Amanda26
Number Of Ingredients 8
Steps:
- In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and 3/4 cup water to boil; reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper, sear until browned all over, about 7 minutes. Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400 F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes. Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.
MISO-MARINATED PORK TENDERLOIN WITH CANTALOUPE AND CUCUMBER SLAW
This is an easy dish that people will think you slaved over. Marinate overnight for best results, but it works great with as little as 4 hours in the marinade. This is great for a dinner party as most of it can be prepared the day before.
Provided by Ken from CA
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h10m
Yield 6
Number Of Ingredients 17
Steps:
- Bring mirin, wine, garlic, chile paste, and ginger to a boil in a saucepan. Add miso and stir to combine. Stir in sugar; cook until dissolved. Pour marinade into a large glass dish to cool. Add pork tenderloins and turn to coat. Cover and refrigerate 4 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Place pork on a wire rack set over a sheet pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), about 25 minutes. Remove and loosely cover for 10 minutes.
- Combine cantaloupe, cabbage, shallots, cucumber, and cilantro in a bowl for the slaw. Puree serrano chile, olive oil, and honey together in a blender for the dressing.
- Toss slaw with the dressing and mound onto the center of each plate. Slice the pork and arrange around the slaw.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 36.5 g, Cholesterol 65.5 mg, Fat 12.2 g, Fiber 3.1 g, Protein 27.9 g, SaturatedFat 2.6 g, Sodium 936.5 mg, Sugar 24.5 g
MISO GLAZED GRILLED PORK TENDERLOIN
Steps:
- Remove the silverskin from both tenderloins, and set them on a flat work surface with the silverskin-removed-side facing down. Hold the thick end with a paper-towel and use the tines of a fork to score the entire length. Score each tenderloin 5 times so that they have shallow groves over the entire length. Prepare the brine adding 1-1/2 quarts of water to a large bowl and dissolving 3 tablespoons of salt. Brine tenderloins at room temperature for an hour. fter an hour of brining, remove the tenderloins and use paper towels to pat them dry. Put one tenderloin with the scored-side-up and lay the second tenderloin with the scored-side-down, arranging so that the thick-end of one tenderloin is set over the tapered-end of the other tenderloin. Cut five lengths of kitchen twine approximately 14″ long. Spray the twine with kitchen spray, and tie together the tenderloins spacing the twine evenly. Brush roast with vegetable oil and sprinkle evenly with pepper. MISO GLAZE: Bring sake and mirin to boil over medium. Whisk in miso and sugar until smooth. remove from heat and continue to whisk until sugar dissolved. Add rest of ingredients. GRILLING: turn all burners on high and cover for 15 minutes. LEave primary on high and turn off other burners. Clean and oil grill and place cook on cooler side of grill until 115 degrees-22-28 minutes flipping and rotating halfway through. Slide to hotter side of grill until browned on all sides-4-6 minutes. Brush top with 1 tbsp of glaze and grill till chars a little-2-3 minutes. Repeat with remaining sides until 140 degrees. Tent for 10 minutes and serve with remaining glaze.
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