Time 45m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a small bowl, add first 8 ingredients; whisk until blended. Place pork in a shallow dish; add marinade, turning pork to coat. Cover and refrigerate 8 hours. Remove pork from marinade, throw away marinade. Place pork in an foil lined roasting pan. Bake at 450 degrees for 25 minutes or until meat thermometer reads 160 degrees. Let pork stand 5 minutes before serving.
Yield 6 to 8 servings Number Of Ingredients 20 Steps:
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. 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.
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 25m Yield 8-10 servings. Number Of Ingredients 10 Steps:
In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often., Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices.
Time 2h40m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator. Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices. Preheat the grill to medium-high heat. Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes. Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade. Pork- the other white meat!
Yield Serves 2 to 3 Number Of Ingredients 19 Steps:
Make marinade: In a large bowl stir together marinade ingredients and let stand 15 minutes. Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once. Preheat oven to 200°F. Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess. In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and sauté pork 5 minutes on each side. Transfer pork to a heatproof dish and keep warm in middle of oven. To skillet add remaining tablespoon butter and sauté shallots, stirring, 1 minute. Add mushrooms and sauté, stirring, 5 minutes, or until liquid they give off is evaporated. Add brandy and cook mixture, stirring, until almost evaporated. Add water and preserves and cook, stirring, until combined well. Stir in cream. Add pork and simmer 5 minutes.
Time 50m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Remove all visible fat from pork; place in a shallow baking pan. In a small bowl, whisk together remaining ingredients except sesame seeds and onions. Brush honey mixture over pork; sprinkle with sesame seeds. Bake uncovered for 45 minutes (or until meat thermometer reads 160 degrees F). To serve, slice thinly and garnish with green onions.
Time 2h34m Yield 4 Number Of Ingredients 16 Steps:
To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours. For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice. Prepare an outdoor grill for high heat. Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
Time 30m Yield 8 servings. Number Of Ingredients 8 Steps:
For marinade, in a blender, combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight., Prepare grill for indirect heat. Drain pork, discarding marinade in bags. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill pork, covered, over indirect medium heat for 20-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.
Yield 4 Number Of Ingredients 12 Steps:
Preheat oven to 450 degrees F or grill to medium-high. Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap® Aluminum Foil. Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. If freezing, place packets in Hefty® Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook. Place frozen packets in refrigerator to thaw for 10 to 12 hours. Place thawed packets on baking sheet to cook in oven or transport to grill. Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.
