FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK TENDERLOIN >>>>> >  Sesame Soy Pork Tenderloin

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

Sesame Soy Marinated Pork Tenderloin With Asian Dipping Sauce

300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig

Serve this succulent tenderloin with steamed spinach or kale.
TIPS: The sauce can be stored in an airtight container in the refrigerator for up to 10 days.
When serving pork tenderloin as an entree, cut the meat into 1/2- to 3/4-inch thick slices. The meat will stay hotter and moister than it would with thin slices.
This recipe also works well as an appetizer, with one tenderloin serving 8 to 10 people. Cut the tenderloin into thin slices and serve hot or cold with hot Chinese mustard and Asian Dipping Sauce.
Serves 8 to 10

INGREDIENTS

    Asian Dipping Sauce
    • 2 cloves garlic, minced
    • 1 tbsp minced gingerroot
    • 1/2 cup hoisin sauce
    • 1/4 cup plum sauce
    • 2 tbsp soy sauce
    • 2 tbsp liquid honey
    • 2 tbsp rice vinegar
    • 1/2 tsp five-spice powder

    • 4 pork tenderloins (each about 12 oz)
    • 3 cloves garlic, minced
    • 1 tbsp chopped gingerroot
    • 1 cup soy sauce
    • 1/3 cup toasted sesame oil


Directions

1. Prepare the sauce: In a bowl, combine garlic, ginger, hoisin, plum sauce, soy sauce, honey, vinegar and five-spice powder. Cover and refrigerate until ready to serve.

2. Place pork in a large scalable plastic bag and add garlic, ginger, soy sauce and sesame oil. Seal, toss to coat and refrigerate for at least 2 hours or overnight, tossing occasionally.

3. Meanwhile, prepare a hot fire in your grill.

4. Remove pork from marinade, discarding marinade. Grill pork for about 5 minutes per quarter turn, or until a meat thermometer inserted in the thickest part of a tenderloin registers 130°F for rare, or until desired doneness. Let rest for 5 minutes. Serve with sauce on the side.
 

RELATED RECIPES

  PORK TENDERLOIN >>>>>   |   Apple Cranberry Pork Roast   |   Apple Cream Pork Tenderloin   |   Apple Pecan Tenderloin   |   Apple & Potato Pork Tenderloin   |   Applesauce Stuffed Tenderloin   |   Apricot Basted Pork Sate   |   Apricot Mustard Grilled Tenderloin   |   Artichoke Hazelnut Pork   |   Asian Grilled Pork Tenderloin   |   Blackberry Grilled Pork Tenderloin   |   Blueberry Onion Pork Tenderloin   |   Blueberry Rum Marinated Pork   |   Brandy Braised Tenderloin   |   Char Grilled Tenderloin, Peach Salsa   |   Chile Coriander Pork Tenderloin   |   Garlic Roast Pork Tenderloin   |   Glazed Pork Tenderloin   |   Grilled Garlic Rosemary Tenderloin   |   Grilled Pork with Hot Mustard   |   Herbed Pork Tenderloin   |   Herb Rubbed Pork Tenderloin   |   Honey Thyme Pork   |   Horseradish Tomato Tenderloin   |   Italian Stuffed Pork Tenderloin   |   Jamaican Pork Tenderloin Roast   |   Maple Glazed Pork Tenderloin   |   Maple Mustard Pork Tenderloin   |   Maple Pork On A Maple Plank   |   Maple Roasted Pork Tenderloin   |   Marinated Pork Tenderloin   |   Mock Duck   |   Mustard & Sage Pork Tenderloin   |   New England Pork Tenderloin   |   Orange Baked Pork Tenderloin   |   Pepper Crusted Pork Tenderloin   |   Peppered Pork Tenderloin   |   Pork Tenderloin with Bergamot Sauce   |   Pork Tenderloin w/Apple Stuffing   |   Pork Tenderloin, Cheddar Stuffing   |   Pork Tenderloin, Cherry Marmalade   |   Pork Tenderloin w/Onion Rhubarb   |   Pork Tenderloin with Pancetta   |   Pork Tenderloin with Rice Stuffing   |   Pork with Rhubarb Chutney   |   Pork Tenderloin w/Tomato Coulis   |   Roasted Tenderloin w/Herb Rub   |   Savory Grilled Pork Tenderloin   |   Sesame Soy Pork Tenderloin   |   Smoke & Fire Pork Tenderloin   |   Southwest Spiced Roast   |   Tenderloin, Fig & Chipotle Onions   |   Vanilla Cider Pork  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages