Spicy Asian Peppercorn Tenderloin
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School is back in session. And after a week of getting back into routines, running around for last minute supplies and school meetings, by the time supper rolls around, something quick and easy is certainly welcomed.
Recently I received some recipes from Hormel® along with coupons to try their Always Tender® pork tenderloins. Pork tenderloin is a regular menu item in our home. They’re simple to prepare, and lean too. Perfect for those nights when everyone (including me – especially me) is pooped, and just wants to eat supper and chill.
So when the recipes arrived I was interested to see what they had come up with, and was happy to find a wide variety of recipes to satisfy any taste bud. I scanned the recipes from Hormel® and decided to try the Spicy Asian Peppercorn Tenderloin. With a few simple ingredients and a tasty peppercorn flavored tenderloin, supper was on the table in no time.
I began with a mix of a few ingredients. This one, chili pepper garlic sauce, has a spicy kick that’s just fine with me.
Just whisk all the ingredients together.
The Hormel® recipe instructed to coat the tenderloin with the spicy mixture, and then use it to baste the tenderloin during baking. I didn’t want to mess with basting (I like to break the rules like that), so I just coated the pork tenderloin in the spicy mixture, put in on the baking sheet, and poured a little more of the mixture over the tenderloin before baking.
That’s it. Nothing complicated. Nothing time consuming.
Served alongside rice and some sugar snap peas, the pork tenderloin was a no fuss meal perfect for a tasty end to a busy day.
Check out this recipe and many more at Hormel®‘s recipe site where you’ll find a wide variety to choose from.
How would you like to try Hormel® Always Tender pork tenderloins?
Just leave a comment telling about your favorite pork tenderloin recipe, or choose one from Hormel’s recipe files. One person will be chosen to receive $20 worth of Hormel® Always Tender® or Natural Choice® product coupons to create their own deliciousness at home. Winner will be chosen and announced Monday, August 23, 2010 from comments received before 12 midnight PST, Sunday, August 22, 2010.
We have a winner!
Eliana who said… “Hmmm – I am a huge pork lover especially when it’s seasoned in a way that will pack a big punch. This one loks excellent.”
Congratulations Eliana. I’ll be contacting you about your prize.
(Hormel® sent me product coupons and recipes so I could try their Always Tender® pork tenderloins, as well as providing the product coupons for one lucky and hungry reader. No other compensation in any way was paid for this post.)
We love pork tenderloin at our house. I have a garlic lime pork tenderloin that is done in the oven and we eat that all the time!
I don’t have a favorite pork tenderloin recipe but I liked the looks of the pork tenderloin burritos on Hormel’s page (I don’t know how to do the fancy “registered” mark…), it looked tasty AND easy. I’m big on easy.
I have a pork tenderloin recipe that I make in a slow cooker, with onions and barbecue sauce. This Spicy Asian Peppercorn Tenderloin recipe looks awesome, I am planning to cook it for Sunday dinner!!
Pork tenderloin is definitely a favorite around our house, too. My favorite lately has been grilled lemon pepper pork tenderloin. It’s some kind of yummy! But, I’ll have to try this recipe you included. It sounds delicious.
My husband will love me more for this.
I like pork tenderloin asian style the best. Anything with a sweet marinade or sauce is my favorite.
As always I love your pork tenderloin recipes 🙂 We really need to make more tenderloin around our house and this recipe is right up our alley. We adore Asian flavors.
This will be a *must see* for My Yanni….
P.S. I’m right there with ya on breaking the rules!
I made pork tenderloin for my now husband’s (then boyfriend)birthday dinner. It was a marinade of equal parts whiskey, soy sauce and brown sugar – then broiled. It was delicious! Add some sweet potato fries and an easy salad, and it’s a great meal.
I’ve always made pork tenderloin w/ olive oil, garlic and herbs. So I’m looking forward to trying some new recipe ideas!
Hmmm – I am a huge pork lover especially when it’s seasoned in a way that will pack a big punch. This one loks excellent.
We love pork tenderloin– there is a local butcher shoppe that has a pork tenderloin wrapped in bacon! yummy! This asian one looks great too!
We love pork tenderloins in our house. Easy and yummy! My favorite marinade is a teriyaki one, Soy Vay.
We don’t eat pork tenderloin ask much as I would like, but just some olive oil and different spices are all I use. My family always loves when I make it.
My favorite recipe is from Sara Foster of Foster’s Market in Raleigh NC.
I use this recipe for family, friends and company, never have I had anyone turn this down, it’s good!!
Hoisin-Marinated Grilled Pork Tenderloin
Fresh Everyday, Sara Foster
2 1-lb pork tenderloins
1/2 cup hoisin sauce
1/2 cup dry sherry
grated zest and juice of 1 orange
1/4 cup light soy sauce or tamari
1/4 cup molasses
2 tablespoons rice wine vinegar
1 1-inch piece fresh ginger, peeled and julienned (about 2 tablespoons)
1 teaspoon Chinese five-spice powder
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1. Rinse the pork tenderloins and pat dry with paper towels. Cut the sinew from the tops of the loins. Place the tenderloins in a shallow bowl or baking dish or a large sealable bag.
2. Whisk the hoisin sauce, sherry, orange zest and juice, soy sauce, molasses, vinegar, ginger, five spice powder, red pepper flakes, garlic, salt and pepper in a small bowl. Pour the marinade over the pork, and turn to coat it evenly with the marinade. (Or pour the marinade into the bag, seal and shake to coat the pork.) Cover the dish with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight. Turn the pork several times to distribute the marinade evenly. Bring the pork to room temperature before grilling.
3. Prepare a fire in a charcoal or gas grill.
4. Place the pork on the grill for 15 minutes, basting all the while and turning three to four times. Close the grill or cover the pork with foil and cook the pork another 10 to 15 minutes, until an instant-read thermometer inserted into the tenderloin reads 145 degrees to 150 degrees for medium, which is my preference (155 to 160 for medium-well), basting several times during cooking.
5. Place the tenderloin on a cutting board, cover loosely with foil and allow it to rest for 5 to 10 minutes before slicing. Slice the tenderloin ¼ inch thick and fan the slices out on a platter. Serve immediately.
I usually just grill it and put a combination or orange marmalade, soy sauce and ginger during the last few minutes of grilling.
I like to butterfly it and stuff it with Dried fruit and rosemary. Roll, tie, and roast. Ummm, makes we hungry for Fall and all it’s comfort foods!