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Stuffed Pork Tenderloin Recipes
Posted on 5/3/14 at 12:41 pm
Posted on 5/3/14 at 12:41 pm
Looking for some ideas on making a stuffed pork tenderloin to be cooked in the oven.
An Asian influenced dish would be interesting. What yall got?
An Asian influenced dish would be interesting. What yall got?
Posted on 5/3/14 at 12:46 pm to Chatagnier
Posted on 5/3/14 at 12:51 pm to Chatagnier
Not sure about stuffing it, but marinating it in plum wine and ginger might give it the flavors youre looking for
Posted on 5/3/14 at 1:00 pm to Chatagnier
I slice mine, pound it, stuff it with spinach and cheese, then wrap it up and weave bacon over it.
That's two separate ones. I smoke or bake a stuffed porkloin every month.
That's two separate ones. I smoke or bake a stuffed porkloin every month.
This post was edited on 5/3/14 at 1:05 pm
Posted on 5/3/14 at 1:12 pm to Chatagnier
Stuff it with wok fried veggies chopped up and mixed with teriyaki sauce and cream cheese
Posted on 5/3/14 at 3:05 pm to Chatagnier
This one isn't stuffed, but it's got an Asian influence and it's quite good. I included the slaw recipe the magazine recommended with it, which is also good.
Asian Pork Tenderloin
(Cuisine at home, December 2006, Issue 60, p. 36)
Makes: 2 Tenderloins Total Time: 1 Hour Rating: Easy
Trim; Combine; Rub and Sear:
2 pork tenderloins, trimmed (1–1/2 to 2 lb. each)
2 T. Chinese five-spice powder
1 T. kosher salt
1 T. ground black pepper
2 T. peanut oil
Simmer:
1/3 cup Chinese plum sauce
2 T. honey
1 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 T. fresh ginger, minced
1 T. pineapple juice
1 t. chili garlic sauce
Garnish with:
Fresh chives
Preheat oven to 400°.
Trim tenderloins of silverskin and excess fat. Combine five-spice, salt, and pepper, then rub over both tenderloins. Heat oil in an ovenproof saute pan over medium-high; sear pork on all sides, 5 minutes.
Simmer remaining ingredients (except chives) in a saucepan for 1 minute; pour over pork. Transfer pan to the oven and roast 20 minutes, or until internal temperature reaches 140°. Remove pork from pan; let rest 10 minutes before slicing.
Garnish with fresh chives.
**********************************
Spicy Asian Slaw
(Cuisine at home, December 2006, Issue 60, p. 37)
Makes: 5 Cups Total Time: 25 Minutes Rating: Easy
Whisk Together:
2 T. pineapple juice
2 T. rice vinegar
2 T. sugar
1 T. chili garlic sauce
1 T. Chinese plum sauce
1 t. cornstarch
Saute and Add:
6 cups green cabbage, cubed
1 cup red bell pepper, julienned
2/3 cup carrot, julienned
2 T. fresh ginger, minced
1 T. peanut oil
1/2 t. kosher salt
Stir in and Cook until Thickened:
Reserved sauce
Whisk first 6 ingredients together in a bowl; set aside.
Saute cabbage, bell pepper, carrot, and ginger in oil in a nonstick skillet over high heat. After 1 minute, add the salt. Continue sauteing for 2 minutes, or until cabbage starts to wilt.
Stir in reserved sauce; cook 1 minute, or until slightly thickened.
Asian Pork Tenderloin
(Cuisine at home, December 2006, Issue 60, p. 36)
Makes: 2 Tenderloins Total Time: 1 Hour Rating: Easy
Trim; Combine; Rub and Sear:
2 pork tenderloins, trimmed (1–1/2 to 2 lb. each)
2 T. Chinese five-spice powder
1 T. kosher salt
1 T. ground black pepper
2 T. peanut oil
Simmer:
1/3 cup Chinese plum sauce
2 T. honey
1 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 T. fresh ginger, minced
1 T. pineapple juice
1 t. chili garlic sauce
Garnish with:
Fresh chives
Preheat oven to 400°.
Trim tenderloins of silverskin and excess fat. Combine five-spice, salt, and pepper, then rub over both tenderloins. Heat oil in an ovenproof saute pan over medium-high; sear pork on all sides, 5 minutes.
Simmer remaining ingredients (except chives) in a saucepan for 1 minute; pour over pork. Transfer pan to the oven and roast 20 minutes, or until internal temperature reaches 140°. Remove pork from pan; let rest 10 minutes before slicing.
Garnish with fresh chives.
**********************************
Spicy Asian Slaw
(Cuisine at home, December 2006, Issue 60, p. 37)
Makes: 5 Cups Total Time: 25 Minutes Rating: Easy
Whisk Together:
2 T. pineapple juice
2 T. rice vinegar
2 T. sugar
1 T. chili garlic sauce
1 T. Chinese plum sauce
1 t. cornstarch
Saute and Add:
6 cups green cabbage, cubed
1 cup red bell pepper, julienned
2/3 cup carrot, julienned
2 T. fresh ginger, minced
1 T. peanut oil
1/2 t. kosher salt
Stir in and Cook until Thickened:
Reserved sauce
Whisk first 6 ingredients together in a bowl; set aside.
Saute cabbage, bell pepper, carrot, and ginger in oil in a nonstick skillet over high heat. After 1 minute, add the salt. Continue sauteing for 2 minutes, or until cabbage starts to wilt.
Stir in reserved sauce; cook 1 minute, or until slightly thickened.
Posted on 5/3/14 at 3:22 pm to Gris Gris
Thanks I'll probably give that one a try.
Posted on 5/4/14 at 12:53 am to Chatagnier
Let me know what you think about it.
Posted on 5/4/14 at 6:43 am to Chatagnier
We like to stuff it with boudin and wrap in bacon. Not Asian but...boudin...rice.
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