Time 2h40m Yield 6 Number Of Ingredients 10 Steps:
Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours. Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats. Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
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.
Time 1h45m Yield 4 Number Of Ingredients 12 Steps:
In a small mixing bowl, combine soy sauce, rice vinegar, ginger, garlic, Chinese five spice, black pepper, red pepper flakes, sugar, and sesame oil. Whisk together well. Add in half of the green onions. Put half of the marinade in a small sauce pot and whisk in the corn starch. Place the trimmed pork tenderloin in a ziplock baggie and pour in the remaining marinade. Massage the marinade into the pork and refrigerate for one hour or overnight. When ready to cook, preheat oven to 375 degrees. Remove pork from the refrigerator and let it get to room temperature. Heat a heavy cast iron skillet or oven-proof pan on high until slightly smoking. Add the pork tenderloin to the pan and sear both sides, about 2 minutes. Transfer the pan to the oven and cook for 20-25 minutes, until an internal temperature reads at least 145 degrees. Let the pork rest for 5-10 minutes before slicing. Meanwhile, bring the reserved marinade to a roiling boil. Lower the heat to low and thicken sauce for 2 minutes. Pour the sauce over the pork. Sprinkle the pork with the remaining green onions. Serve with a side of your favorite rice.
Time 30m Yield 8 servings. Number Of Ingredients 6 Steps:
Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.
Time 3h15m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Heat 2 tablespoons oil in a large skillet over med/high heat. Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat) to get some color on them. This will get rid of a little fat and liquid from the meat as well. With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking. Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also. In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed red pepper. Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well. Cover with lid, put your slow cooker on High and cook for 2 1/2 hours. After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker. Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.
Time 45m Yield 6-8 servings. Number Of Ingredients 8 Steps:
Brush pork with food coloring and sprinkle with seasoned salt. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., In a saucepan, combine the pineapple juice, sherry or broth, honey, soy sauce and ginger. Bring to a boil; simmer, uncovered, for 5 minutes. Thicken if desired. Thinly slice pork; serve with pineapple sauce.
