Best Asian Oven Roasted Red Pork Tenderloin Recipes

ASIAN-STYLE OVEN ROASTED PORK TENDERLOIN

Steps:

• In a bowl combine the soy sauce with sesame oil, Worcestershire sauce, brown sugar, chile paste, black pepper and garlic; whisk until well combined, then mix in green onion.
• Transfer the marinade to a shallow dish; add in the pork then turn to coat in the marinade.
• Cover and refrigerate for 8-24 hours turning a few times during chilling.
• Generously grease a baking pan or small roaster pan then line the pan with foil.
• Transfer the pork and the marinade to the pan.
• Preheat oven to 400 degrees F.
• Roast for about 25-30 minutes.
• Allow to stand for 10 minutes before slicing.

ASIAN 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.

CHINESE ROAST PORK TENDERLOIN

Steps:

• Place the porkloin in a large ziploc freezer bag.
• In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.
• Pour into the ziploc bag; remove as much air as possible and seal shut.
• Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
• Preheat oven to 375 degrees.
• Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.
• Insert meat thermometer.
• Roast about 1 hour or until the internal meat temperature reaches 165 degrees.
• Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
• To serve as a main course, cut the porkloin into 1/4" slices.
• To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.
• Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.

ROASTED PORK TENDERLOIN WITH ASIAN DRY RUB RECIPE - (4.3/5)

Steps:

• Preheat oven to 425 degrees F. Line a medium baking pan with foil. Stir together brown sugar, ginger, cinnamon, salt, black pepper, cloves, and cayenne pepper in small bowl. Rub pork with brown sugar mixture. Place pork in prepared pan and roast for 15-18 minutes or until the pork's internal temperature reaches 145 degrees F. Remove from oven, cover loosely with foil, and let stand for 3 minutes. Cut into slices. Serving Suggestion: Serve the sliced pork tenderloin with brown rice tossed with thinly sliced scallions and fresh chopped cilantro. Steamed bok choy or broccoli drizzled with a tiny bit of Asian sesame oil.

BARBECUED RED ROAST PORK TENDERLOIN

Steps:

• Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
• Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
• Drain pork fillets from marinade, reserve marinade.
• Put pork on wire rack over baking dish.
• Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
• Remove from oven, put on board and allow to cool.
• Cut pork into diagonal slices to serve.

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CHINESE PORK TENDERLOIN

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.

ASIAN OVEN-ROASTED "RED" PORK TENDERLOIN

Steps:

• 1. Gather your ingredients.
• 2. Trim any excess fat from the pork loin.
• 3. Place the pork tenderloin in a large Ziploc bag.
• 4. Chef's Tip: You could always use non-reactive bowl.
• 5. Stir all of the marinade ingredients together in a small bowl, making sure that the sugars have completely dissolved.
• 6. Chef's Tip: If you want that distinctive red color to the pork, add a drop or two of red food coloring. The inclusion of omission of this item in no way impacts the taste of the pork. Only its appearance... We eat first with our eyes.
• 7. Pour the marinade over the pork, and make sure it is completely coated.
• 8. Squeeze all the air out of the Ziploc bag, or cover the bowl.
• 9. Place in the refrigerator for 6 to 24 hours.
• 10. Chef's Note: Allow the marinade and the pork to get to know each other for 6 to 24 hours. I've found if I allow the pork to marinate over 24 hours, it begins to overpower the pork.
• 11. Chef's Tip: Every once in awhile while you're exploring what's in the fridge, give the pork a turn in the bowl, or give the Ziploc bag a squeeze.
• 12. Remove the pork from the refrigerator, and discard the excess marinade.
• 13. Optional: If you want the tenderloin to be more round than oval. Then use some twine to truss up the pork. Use a surgeon's knot to pull it nice and tight.
• 14. Place the pork loin on a baking sheet, fitted with a wire rack.
• 15. Allow it to rest, for 30 minutes.
• 16. While the pork is resting, place a rack in the middle position, and preheat the oven to 375f (190c).
• 17. If you have an external temperature probe, insert that into the middle of the tenderloin.
• 18. Place in the oven, and keep an eye on the internal temperature of the pork.
• 19. SELFIE: Waiting for the pork to come out of the oven.
• 20. Remove from the oven when the internal temperature of the pork reaches 160f (71c), about 1 hour.
• 21. Allow the pork to rest for 20 minutes before slicing.
• 22. Chef's Note: While the roast is resting, the internal temperature of the roast will rise to 165f (74c). This is called carry-over cooking.
• 23. Chef's Note: Most people overcook items in the oven, because they don't take into account "carry-over" cooking. Pork loin is a very lean cut of meat. Once it hits 165f (74c), it will begin drying out quickly. By taking it out of the oven at 160f (71c), the carry over cooking will take it up to safe temperatures, and you'll have a perfectly juicy tenderloin.
• 24. If you're serving this as a main dish, cut it into 1/4 inch (35cm) slices, then toss some Chinese noodles with 1teaspoon each of tamari,and sesame oil. Add the pork and the noodles to a plate and sprinkle with some toasted sesame seeds.
• 25. Serving Suggestion: Or, you could slice the pork and place into a nice steaming bowl of noodles and Asian broth (my personal favorite).
• 26. Keep the faith, and keep cooking.