Best Chinese Style Pork Tenderloin Recipes

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CHINESE-STYLE PORK TENDERLOIN



Chinese-Style Pork Tenderloin image

Our Test Kitchen home economists share this recipe for a main course with authentic Asian flair.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

2 pork tenderloins (1 pound each)
1 teaspoon red liquid food coloring
1/2 teaspoon seasoned salt
1/4 cup pineapple juice
1/4 cup sherry or chicken broth
1/4 cup honey
2 tablespoons soy sauce
1 teaspoon minced fresh gingerroot

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.

Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 371mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CHINESE-STYLE GLAZED PORK TENDERLOIN



CHINESE-STYLE GLAZED PORK TENDERLOIN image

Categories     Pork

Yield 4-6

Number Of Ingredients 13

2 (12- to 16-ounce) pork tenderloins, trimmed
½ cup soy sauce
½ cup apricot jelly
¼ cup hoisin sauce
¼ cup dry sherry
2 tablespoons grated fresh ginger
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon five-spice powder
1 teaspoon pepper
¼ cup ketchup
1 tablespoon molasses
2 teaspoons vegetable oil

Steps:

  • 1. Lay tenderloins on cutting board with long sides running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ 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 ¾-inch thickness. 2. Combine soy sauce, jelly, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ 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. 3. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin. 4A. FOR A 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. 4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. 5. 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 tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees 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

CHINESE-STYLE GLAZED PORK TENDERLOIN RECIPE - (4.5/5)



Chinese-Style Glazed Pork Tenderloin Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

2 (12 to 16-ounce) pork tenderloins, trimmed
1/2 cup soy sauce
1/2 cup apricot preserves
1/4 cup hoisin sauce
1/4 cup dry sherry
2 tablespoons grated fresh ginger
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon five-spice powder
1 teaspoon pepper
1/4 cup ketchup
1 tablespoon molasses
2 teaspoons vegetable oil

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.

CHINESE STYLE GLAZED PORK TENDERLOIN



Chinese Style Glazed Pork Tenderloin image

Mmmmmmmmmmmmmmm!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Other Main Dishes

Number Of Ingredients 13

2 - 12-16 ounce(s) pork tenderloins
1/2 cup(s) soy sauce, low sodium
1/2 cup(s) apricot preserves
1/4 cup(s) hoisin sauce
1/4 cup(s) cooking sherry
1 teaspoon(s) ginger, ground
1 tablespoon(s) sesame oil
4 clove(s) garlic, minced
1 teaspoon(s) chinese five spice powder
1 teaspoon(s) pepper
1/4 cup(s) ketchup
1 tablespoon(s) molasses
2 teaspoon(s) vegetable oil

Steps:

  • Lay tenderloins on cutting board long side running parallel to conters edge. Cut horizontally down length of tenderloins, stopping 1/2" from edge so halves remain intact. Working with 1 at a time, open up tenderloins, place between 2 sheets of plastic wrap & pound to 3/4" thickness. Repeat with 2nd tenderloin.
  • In a large bowl, combine, soy sauce, apricot, hoisin, sherry, ginger, sesame oil, garlic, five spice powder & pepper; mix to combine. Reserve 3/4 C marinade. Place tenderloins in a large zip lock bag & pour remaining marinade over & massage into pork coating it all. Refrigerate 4 hours.
  • Combine reserved marinade, ketchup & molasses in a small saucepan. Cook over medium heat until syrupy & reduced to 3/4 C, about 3 - 5 minutes. Reserve 1/4 C for glazing cooked tenderloins.
  • GAS GRILL: Turn all burners to high, cover & heat until hot, about 15 minutes. Turn all burners to medium high.
  • Clean & oil cooking grate. Pat pork dry with paper towels; then rub with vegetable oil. Grill pork covered until lightly charred on 1st side, about 2 minutes. Flip & brush grilled side of pork with 2 tbsp glaze. Grill again until lightly charred on 2nd side, about another 2 minutes. Flip & brush with glaze. Repeat flipping & glazing 2 more times. Transfer pork to cutting board & brush with reserved glaze. Tent with foil & let rest 5 minutes. Slice & serve.

CHINESE-STYLE GLAZED PORK TENDERLOIN



Chinese-Style Glazed Pork Tenderloin image

To bring restaurant-style boneless barbecue spareribs home, we turned to the grill to replicate the sweet-smoky flavor and char that make this dish a favorite. Pork tenderloin cooks quickly and stays moist on the grill, and butterflying and pounding the meat means even more surface area to... read more

Provided by @MakeItYours

Number Of Ingredients 13

2 (12 to 16 oz.) pork tenderloin
1/2 C. soy sauce
1/2 C. apricot preserves
1/4 C. hoisin sauce
1/4 C.dry sherry
2 T.grated fresh ginger
1 T. toasted sesame oil
2 garlic cloves, minced
1 t. five-spice powder
1 t. pepper
1/4 C. ketchup
1 T. molasses
2 t. vegetable oil

Steps:

  • Lay tenderloins on cutting board with long side running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ 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 ¾-inch thickness.
  • Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ 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 ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin.
  • A. FOR A 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.
  • B. FOR A 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 degrees 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.

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