Asian Pork Tenderloins
Makes 6 to 8 Servings
Pork tenderloins are great cooked on the grill or in the oven. Just don't overcook them, or you will end up with cardboard tubes instead! Don't worry—I'll tell you how long to cook them. The temperature might seem a bit low to all you pork police out there, but the meat continues cooking while it rests. The Asian flavors are noticeable whether the meat is served warm or at room temperature, making this dish perfect for a potluck affair!
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup coarsely chopped green onions
1/4 cup coarsely chopped shallots
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)
1. Combine all the ingredients except the tenderloins in a food processor and pulse several times to purée. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
2. 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 instantread 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.
Comfort Food with a Kicked-Up Attitude
by Emeril Lagasse
Recipe reprinted by permission.
This page created October 2004