Asian Marinated Pork Tenderloin

Name: Asian Marinated Pork Tenderloin
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Asian
Ingredients: 227 grams baby spinach, washed but not dried, stems removed; 2 servings Canola oil; 1 teaspoon Asian chile paste (sambal olek); 1 clove garlic, smashed and finely chopped; 2 cloves garlic, smashed; 1 inch ginger, finely chopped; 2 teaspoons finely chopped ginger; 2 servings Ice; 2 servings Kosher salt; 2 servings Extra-virgin olive oil; 1 Tbsp orange zest; 2 boneless pork loin chops, 3/4-inch thick; 2 Tbsps rice wine vinegar; 1 scallion, white and light green only, thinly sliced; 2 scallions, sliced; 59 milliliters soy sauce; 454 grams sugar snap peas, stem end and strings removed

Asian Marinated Pork Tenderloin might be just the main course you are searching for. This recipe makes 2 servings with 619 calories, 42g of protein, and 38g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. A mixture of ice, kosher salt, ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert.

Instructions

In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest.

Ingredients you will need

Rice Vinegar

Chili Paste

Orange Zest

Green Onions

Soy Sauce

Garlic

Ginger

Equipment you will use

Bowl

Add the pork to the bowl and turn to coat with the marinade.

Ingredients you will need

Marinade

Pork

Equipment you will use

Bowl

Let the chops sit in the marinade for a few minutes.

Ingredients you will need

Marinade

Coat a large saute pan with oil and bring to a high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side.

Ingredients you will need

Marinade

Remove the pork from the pan.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Ditch the excess oil from the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place the saute pan on the hottest burner.

Equipment you will use

Frying Pan

Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.

Ingredients you will need

Marinade

Meat

Equipment you will use

Frying Pan

Turn off the heat.

Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.

Ingredients you will need

Sugar Snap Peas

Marinade

Spinach

Ginger

Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water.

Ingredients you will need

Water

Sugar Snap Peas

Equipment you will use

Bowl

Pot

Remove them from the ice water and reserve.

Ingredients you will need

Water

Coat a large saute pan with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.

Ingredients you will need

Green Onions

Garlic

Ginger

Add the sugar snap peas and toss to coat in the oil.

Ingredients you will need

Sugar Snap Peas

Cooking Oil

Add the spinach and toss with the peas until the spinach starts to wilt.

Ingredients you will need

Spinach

Peas

Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.

Ingredients you will need

Spinach

Salt

Equipment you will use

Bowl

Snappy!

Equipment

Bowl

Frying Pan

Pot

Ingredients

Servings:

227grams

baby spinach, washed but not dried, stems removed 2servings

Canola oil 1teaspoon

Asian chile paste (sambal olek)1clove

garlic, smashed and finely chopped 2cloves

garlic, smashed 1inch

ginger, finely chopped 2teaspoons

finely chopped ginger 2servings

Ice 2servings

Kosher salt 2servings

Extra-virgin olive oil 1Tbsp

orange zest 2

boneless pork loin chops, 3/4-inch thick 2Tbsps

rice wine vinegar 1

scallion, white and light green only, thinly sliced 2

scallions, sliced 59milliliters

soy sauce 454grams

sugar snap peas, stem end and strings removed

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lubanzi Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.