Time 1h20m Yield 4 Number Of Ingredients 9 Steps:
Mix together everything except the pork. Marinate the pork in this mixture for at least an hour. When ready to grill, remove from the marinade letting excess drip off. Place on a hot grill and let cook on one side for 7 minutes. Flip and cook on the opposite side for 6 minutes. Turn off grill and let pork continue to cook in the closed grill for 5 minutes. Let rest and serve.
Time 40m Number Of Ingredients 6 Steps:
In a small bowl mix together all ingredients except pork tenderloins. Place pork tenderloin in container and pour half of marinade over them or place them in gallon ziploc bag and pour half of marinade over the tenderloins. Place remaining marinade in fridge in air tight container. Place in refrigerator for 4-8 hours to marinate. Preheat grill to 350 degrees. Place tenderloins on grill. Grill for 30 minutes or until internal temperature reaches 145 degrees. Rotate the tenderloins every 10 minutes and baste with remaining marinade. Remove from grill and cover with foil. Let rest for 10 minutes before slicing.
Time 50m Yield 2 servings Number Of Ingredients 18 Steps:
In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes. Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan. Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices. Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve. Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent. Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl. Snappy!
Time 2h25m Number Of Ingredients 8 Steps:
Mix all ingredients together using a whisk until thoroughly mixed. Place pork tenderloin(s) into gallon sized freezer bag (if freezing) squeeze our air, seal tightly and lay flat in freezer. Or, if making right away place in glass dish with marinade, turning occasionally. Refrigerate for 2-3 hours on counter turning occasionally or in refrigerator overnight. If frozen, when ready to barbecue, remove from freezer and thaw in fridge overnight. Or on counter for several hours, turning occasionally. Heat BBQ on medium-high, brush grill with oil. Remove pork from marinade, placing pork onto hot preheated grill. Cover and cook on each side for 7-8 minutes minutes per side, most tenderloins are triangular for a total of about 20-25 minutes. Baste with extra marinade, discard any leftover, or simmer leftover marinade for 10 minutes on stovetop and pour over cooked meat. Remove from grill and tent loosely with aluminum foil allowing to rest for 5 minutes. Slice into medallions, pour any juices over sliced meat and serve immediately. Pair with steamed broccoli, or these delicious roasted brussels sprouts and steamed white or brown rice.
Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
Time 8h45m Yield 4 Number Of Ingredients 9 Steps:
Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan. Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
Time P1DT30m Yield 4 Number Of Ingredients 12 Steps:
Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours. Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade. Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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.
Time 57m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, seal able bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator. Preheat an outdoor grill or preheat oven to 350 degrees F. Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
Time 40m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Put all marinade ingredients in a ziplock bag, squish to combine; remove 1/2 Celsius of marinade (set aside in refrigerator); put tenderloins in ziplock bag, squish again to mix all together, refrigerate at least 6-8 hours. Remove from bag, discard marinade, place tenderloings on oiled grates of grill or on a rotisserie spit attached to your grill. Glaze with reserved marinade, cook until meat thermometer reads 160 degress. Allow meat to set 5 minute before serving.
