Asian Marinated Pork Tenderloin

This recipe originally calls for pork chops, but I prefer pork tenderloin instead and that’s what I used.  I made the marinade for this recipe, and stuck the pork tenderloin and the marinade inside a freezer storage bag for a few hours. The flavor for the pork was an orange/spicy marinade and if you make the Peanut Noodle Salad that goes a long with this recipe it’s a great meal.

I found this recipe on Food Network, when I was watching Melissa D Arabian. Her recipes never seem to disappoint me and she’s my favorite Food Network Star winner, so far. Use a digital thermometer to keep track of what the temperature of the pork is, while it’s cooking on the grill. That way you’ll get a really juicy and moist pork tenderloin in the end.

In the first picture for this blog post you can see a blue, green, and purple mosaic type table. I got that for my birthday from my Mom and I love to take my food pictures on it now. It’s pretty awesome and right now it’s sitting in our patio next to the matching papisan (sp?) chair that I got at Pier 1. I love that store, that and White House Black Market. We just got one of those stores in the mall where I live, and I could spend a fortune there. :)

To make this recipe lighter, I left out the oil for the marinade. Pork Tenderloin is a very lean cut of meat, so it isn’t very fattening. I also used about 2 14 oz pork tenderloins to figure out the points plus.

Servings: 6

Points Plus: 5

 

Ingredients from Melissa D Arabian

1/4 cup plus 1 teaspoon vegetable oil
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons sesame oil
3 cloves garlic, minced
Zest and juice of 1 orange
Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick)
2 tablespoons chopped fresh cilantro, for garnish
2 green onions, sliced

Directions

Preheat the oven to 375 degrees F.

Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processo,r and process for 15 seconds. Put the pork chops in a heavy-duty resalable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.

Preheat the oven to 375 degrees F.

Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.

Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.

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