Asian Pork Tenderloin

By Belinda

Emeril Lagasse

Ingredients

• /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)
• Sesame Snow Peas, recipe follows

Details

Servings 6

Preparation

Step 1

Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.

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 instant-read 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.

Sesame Snow Peas:
2 teaspoons sesame oil
1 pound snow peas, cleaned
1 tablespoon black and white sesame seeds
1 lemon, juiced and zested
Salt and pepper
1 tablespoon chopped fresh parsley leaves
In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley