CHINESE PORK TENDERLOIN
Because I live in an area where there aren't many Chinese restaurants, I developed this Asian-inspired starter. A combination of soy and plum sauces, red wine, garlic and ginger create a full-bodied marinade that infuses every bite with wonderful flavor.-Delores Condon, Paynesville, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Place pork on a greased rack in a foil-lined roasting pan. , Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 160°, brushing occasionally with reserved marinade., Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds and serve with mustard and additional plum sauce if desired.
Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 406mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 14g protein.
CHAR SIU (CHINESE BBQ PORK)
"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.
Provided by David&Andrea
Categories World Cuisine Recipes Asian Chinese
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
- Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
- Marinate pork in refrigerator, 2 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
- Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g
GRILLED CHINESE PORK TENDERLOIN
Marinated in soy sauce, lime juice, red pepper and ginger, the pork takes on plenty of flavor-and is special enough for company. -Margaret Haugh Heilman, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 662mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHINESE-STYLE GLAZED PORK TENDERLOIN RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping 1/2-inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to 3/4-inch thickness. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve 3/4 cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to 3/4 cup, 3 to 5 minutes. Reserve 1/4 cup glaze for glazing cooked tenderloin. Charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 more tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140°F and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.
TENDERLOIN CHINESE STYLE
This is one of our favorite Asian dishes. It's simple and we love it served over the sauteed onions. This recipe is from the Chinese Cooking Class cookbook. Time includes the marinating time.
Provided by lazyme
Categories Meat
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove and discard fat from meat. Cut meat across the grain into thin slices.
- Combine next 8 ingredients. Mix in meat. Cover and refrigerate 3 hours.
- Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to serving plate. Keep warm.
- Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. Cook slices on each side just until lightly browned, 2 to 3 minutes. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat.
Nutrition Facts : Calories 464.9, Fat 28.2, SaturatedFat 9.7, Cholesterol 97.5, Sodium 1206.2, Carbohydrate 11.2, Fiber 0.9, Sugar 4, Protein 30.1
SPICY CHINESE PORK TENDERLOIN
This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven. It originally came from a syndicated column in our local newspaper. Prep time includes marinading.
Provided by Always in the kitch
Categories Pork
Time 1h38m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
- Add tenderloins and stir to coat all over.
- Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
- Preheat oven to 500°F.
- Line small roasting pan with foil.
- Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
- Place tenderloins on rack.
- SAVE MARINADE.
- Place meat in preheated oven.
- Roast 9 to 10 minutes.
- Turn and roast 9 to 10 minutes more.
- Check temperature in thickest part of meat.
- It should read approx 160°F.
- Remove from oven, and allow meat to stand 8 minutes.
- Meanwhile pour marinade from bag into saucepan.
- Rinse the bag with the 1/2 cup of water.
- Add to saucepan.
- Bring to low boil.
- Boil slowly for 5 to 6 minutes.
- Right before ready to serve, add butter to sauce; stir.
- Slice meat into 1/4 inch slices.
- Place on hot rice.
- Spoon marinade sauce over meat and rice.
- Top with green onions.
- Note: This can be cooked on the grill also.
- Cook until temperature reaches 150 to 160°F.
- You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.
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CHAR SIU (CHINESE BBQ PORK), RESTAURANT-STYLE - THE …
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- Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor.
- Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).
- Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.
- Preheat your oven to 'bake' at 475 F (246 C) with a rack positioned in the upper third of the oven. (If you only have a convection oven, keep in mind the oven not only heats more quickly, your char siu will roast faster than what we have described here). It's amazing how oven temperatures can vary—from model to model, in different spots in the oven, and in how ovens pre-heat and maintain heat. Using an oven thermometer to double-check the actual oven temperature is a great safeguard to monitor your food (I say double-check because even oven thermostat calibrations vary and can sometimes be incorrect). Regardless, be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.
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