Asian Pork Tenderloin with Sesame Snap Peas
adapted from Food Network
We love Asian flavors and Emeril Lagasse was one of the first chef's I watched on Food Network I never realized he created his own Asian seasoning - Emeril's Asian Essence™. It does not look like it is available to purchase any longer but there is a recipe on Emeril.com. I modified the recipe there to create only the 1 Tbsp. that you need for this recipe. You can click on the link in the recipe or use you favorite seasoning blend.
This is a little spicy so adjust the red cayenne in the seasoning blend to your taste.
Makes 2 servings 4 WW points / serving
2 Tbsp. coarsely chopped scallions
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp. rice wine vinegar
1 Tbsp. Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp. rice wine vinegar
1 Tbsp. Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)
1 tsp. sesame oil
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
- Combine the green onions, shallots, soy sauce, pineapple juice, cilantro, ginger, honey, rice wine vinegar, Essence, garlic, sesame oil and crushed red pepper into the bowl of a mini food processor; Process to puree.
- Place the tenderloins in a quart plastic storage bag and pour in the marinade.
- Seal the bag and refrigerate for 1 hour.
- Preheat the oven to 400 degrees F.
- Heat an ovenproof skillet over high heat; Add the tenderloins and sear, turning to ensure even browning, about 4 minutes.
- Transfer to the oven and cook for 10 to 13 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 F.
- Remove from the oven and let rest for 5 minutes.
- While the pork is cooking, heat a sauté pan over high heat, add sesame oil and heat.
- Add the snap peas and stir-fry for 3 minutes.
- Add the sesame seeds and toss well. Add the lemon juice and zest
- season to taste with salt and pepper.
- Garnish with parsley before serving the peas topped with the pork.
Enjoy!
This is good
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