Best Asian Pork Tenderloin Sandwich Recipes

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ASIAN PORK TENDERLOIN



Asian Pork Tenderloin image

This is a simple and flavorful recipe. For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy! Enjoy!

Provided by ONOLICIOUS10

Categories     World Cuisine Recipes     Asian

Time 8h45m

Yield 4

Number Of Ingredients 9

⅓ cup lite soy sauce
¼ cup sesame oil
2 tablespoons Worcestershire sauce
⅛ cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 ½ tablespoons Asian chile paste
1 ½ teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin

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.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 15.7 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 4.2 g, Sodium 921.6 mg, Sugar 9.3 g

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)



Roasted Pork Banh Mi (Vietnamese Sandwich) image

I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 32m

Yield 1

Number Of Ingredients 12

¼ cup julienned (2-inch matchsticks) daikon radish
¼ cup julienned (2-inch matchsticks) carrots
1 tablespoon seasoned rice vinegar
¼ cup mayonnaise
1 teaspoon hoisin sauce, or to taste
1 teaspoon sriracha hot sauce, or more to taste
1 crusty French sandwich roll
4 ounces cooked pork roast, thinly sliced
2 ounces smooth pate, thinly sliced
6 thin spears English cucumber, diced
6 thin slices jalapeno pepper, or more to taste
¼ cup cilantro leaves

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  • Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
  • Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
  • Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
  • Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
  • Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g

PORK TENDERLOIN SANDWICH



Pork Tenderloin Sandwich image

A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!

Provided by lutzflcat

Time 35m

Yield 4

Number Of Ingredients 14

1 (1 pound) pork tenderloin
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 large egg
½ cup buttermilk
1 cup panko bread crumbs
½ cup olive oil
4 medium soft rolls
4 tablespoons mayonnaise
4 leaves lettuce
12 slices dill pickle

Steps:

  • Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
  • Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
  • Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
  • Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
  • Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g

KOREAN BULGOGI PORK



Korean Bulgogi Pork image

A Korean inspired recipe of marinated pork tenderloin. Easy, quick, and loaded with bold flavors this Korean Bulgogi Pork is one of Korea's most beloved meat dishes.

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 52m

Number Of Ingredients 10

1 pound pork tenderloin
3 cloves garlic (minced)
1 tablespoon fresh ginger (peeled and grated, about 1 inch piece)
1/4 cup soy sauce (low sodium)
1 tablespoon red chili flakes
1/2 pear (grated)
1 tablespoon sesame oil
1 tablespoon light brown sugar
2 tablespoon vegetable oil (for cooking meat)
2 green onions (chopped for garnish)

Steps:

  • Prepare the pork tenderloin by cutting it into very thin slices. Place the meat in a ziploc bag. Set aside.
  • In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
  • Add 1 tbsp of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it's in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 3 minutes until it's browned on both sides. Remove from skillet to a bowl and set aside.
  • Add the remaining tbsp of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
  • Serve over cooked rice or noodles and garnish with chopped green onions.

Nutrition Facts : Calories 270 kcal, Carbohydrate 10 g, Protein 24 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 625 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

ASIAN STREET SANDWICH



Asian Street Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 5h45m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
2 tablespoons oyster sauce
1 teaspoon chili garlic sauce
2 tablespoons crushed garlic
1/2 teaspoon sesame oil
1 pound pork roast, sliced 1/8-inch thick
1/4 cup rice wine vinegar
1/4 cup mirin
1/2 cucumber, cut in 1/2 lengthwise and thinly sliced
2 tablespoons olive oil
6 (6-inch) long sub rolls, split
1/2 cup mayonnaise
2 tablespoons hot sauce (recommended: Sriracha)
3 tablespoons oyster sauce
1 head romaine lettuce, leaves separated
Cilantro sprigs

Steps:

  • In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
  • Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
  • Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
  • In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
  • Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
  • Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.

ASIAN MARINATED GRILLED PORK TENDERLOIN



Asian Marinated Grilled Pork Tenderloin image

Provided by Anne Burrell

Categories     main-dish

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup soy sauce
1/2 cup rice wine vinegar
1 tablespoon hot chili sauce (recommended: sambal oelek)
1 (1-inch) piece ginger, finely chopped
3 garlic cloves, smashed and finely chopped
1 scallion, both green and white parts, thinly sliced
1 orange, zested
4 pork tenderloins
2 tablespoons coriander seeds, toasted and ground

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!

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW



Korean Pulled Pork Sandwich with Asian Slaw image

Provided by Bobby Flay

Categories     main-dish

Time 10h30m

Yield 6 to 8 servings

Number Of Ingredients 33

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil
2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

Steps:

  • For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
  • Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
  • Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
  • For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
  • For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
  • For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

ASIAN PORK TENDERLOIN



Asian Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 20

1/4 cup coarsely chopped green onions
1/4 cup coarsely chopped shallots
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup loosely packed fresh cilantro leaves
2 tablespoons coarsely chopped fresh ginger
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons Emeril's Asian Essence
2 tablespoons chopped garlic
1 tablespoon sesame oil
1 tablespoon crushed red pepper
2 pork tenderloins (about 2 pounds total)
Sesame Snow Peas, recipe follows
2 teaspoons sesame oil
1 pound snow peas, cleaned
1 tablespoon black and white sesame seeds
1 lemon, juiced and zested
Salt and pepper
1 tablespoon chopped fresh parsley leaves

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.

ASIAN PORK TENDERLOIN



Asian Pork Tenderloin image

Make and share this Asian Pork Tenderloin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/3 cup soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2-2 lbs pork tenderloin

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.

Nutrition Facts : Calories 287.8, Fat 13.5, SaturatedFat 2.7, Cholesterol 73.8, Sodium 1011.5, Carbohydrate 15.6, Fiber 0.5, Sugar 12.9, Protein 25.6

ASIAN PULLED PORK SANDWICHES



Asian Pulled Pork Sandwiches image

My Asian pulled pork is a happy flavor mashup of Vietnamese pho noodle soup and a banh mi sandwich. It's one seriously delicious slow-cooker dish. -Stacie Anderson, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Lunch

Time 7h14m

Yield 18 servings.

Number Of Ingredients 10

1/2 cup hoisin sauce
1/4 cup seasoned rice vinegar
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
4 pounds boneless pork shoulder roast
18 French dinner rolls (about 1-3/4 ounces each), split and warmed
Optional toppings: Shredded cabbage, julienned carrot, sliced jalapeno pepper, fresh cilantro or basil, and Sriracha chili sauce

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours., Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 703mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.

ASIAN PORK TENDERLOIN SANDWICH



Asian Pork Tenderloin Sandwich image

Discover a new way to serve pork tenderloin with our Asian Pork Tenderloin Sandwich. This pork tenderloin sandwich is a tangy, Asian-inspired favorite.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 cup tightly packed fresh cilantro sprigs, divided
1/2 cup A.1. Original Sauce, divided
1 lb. pork tenderloin, cut into 1/4-inch-thick slices
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. KRAFT Prepared Horseradish
4 submarine rolls, split
4 romaine lettuce leaves
4 green onions, sliced
1/4 cup PLANTERS Dry Roasted Peanuts, finely chopped

Steps:

  • Reserve 12 cilantro sprigs for later use. Chop remaining cilantro; mix with 1/3 cup A.1. Sauce until blended. Pour over meat in shallow dish; stir to evenly coat meat. Refrigerate 15 min.
  • Heat greased grill to medium heat. Remove meat from A.1. mixture; discard A.1. mixture. Grill meat 5 min. on each side or until done.
  • Mix mayo and horseradish until blended. Spread cut sides of rolls with remaining A.1. sauce, then mayo mixture. Fill with lettuce, meat, onions, nuts and reserved cilantro.

Nutrition Facts : Calories 410, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

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