Best 3 Asian Style Stuffed Pork Loin Recipes

Embark on a culinary journey to tantalize your taste buds with an exceptional Asian-style stuffed pork loin. This delectable dish showcases a tender and flavorful pork loin stuffed with an aromatic blend of shiitake mushrooms, water chestnuts, and aromatic herbs. The addition of a savory soy-based sauce adds a rich and umami flavor that elevates the pork to new heights.

Accompanying this main course are two equally enticing recipes: a refreshing Asian slaw and a zesty cucumber salad. The slaw combines shredded cabbage, carrots, and red onion with a tangy dressing made from rice vinegar, sesame oil, and ginger. The cucumber salad offers a cool and crisp contrast with its cucumber ribbons tossed in a light vinaigrette infused with garlic, chili, and cilantro.

These recipes collectively present a harmonious balance of flavors and textures that will captivate your senses. The stuffed pork loin takes center stage with its succulent filling and savory sauce, while the Asian slaw and cucumber salad provide vibrant accompaniments that cleanse the palate and add a refreshing touch. Get ready to indulge in a culinary experience that celebrates the vibrant flavors of Asian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED PORK LOIN

Stuffed Pork Loin image

Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Provided by skinnychef

Categories Meat and Poultry Recipes Pork

Time 3h5m

Yield 8

Number Of Ingredients 11

Ingredients

3 tablespoons margarine
½ cup chopped onion
½ cup chopped mushrooms
2 stalks celery, chopped
3 cups torn day-old bread
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast
3 tablespoons water, or as needed
1 tablespoon ground thyme
1 tablespoon herbes de Provence
1 pinch garlic powder, or to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g

ASIAN STYLE STUFFED PORK LOIN

Asian Style Stuffed Pork Loin image

This was an experiment that turned out really well, I had a pork loin I wanted to use up and wanted to create something a little bit different than how I usually stuff my pork loins. I had most of these ingredients on hand and had to use a lot up, so this is what I decided to do with them. I think it turned out very well with the pork being tender and juicy and the sauce poured over at the end was a nice touch. I served mine over stir-fried vegetables, but you could also serve this with noodles or steamed rice.

Provided by The Flying Chef

Categories Pork

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 20

Ingredients

500 g pork tenderloin
1/4 teaspoon salt
1/4 teaspoon five-spice powder
1 celery rib, halved and chopped finely
1 large shallot, chopped finely
3 garlic cloves, crushed
30 g butter
1 teaspoon dried sage
6 dried apricots, chopped finely
1/2 cup breadcrumbs
1/2 teaspoon chicken stock
50 ml boiling water
2 tablespoons soy sauce
1 teaspoon fresh ginger, grated
50 ml orange juice
50 ml honey
1 tablespoon hoisin sauce
3 tablespoons extra hoisin sauce
100 ml water
1 teaspoon cornflour

Steps:

Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness.
Stuffing --
Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.
Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.
Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min's.
In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min's of the pork's cooking time pour the sauce over loin.
Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork.
To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.

Nutrition Facts : Calories 795.8, Fat 28.4, SaturatedFat 12.9, Cholesterol 198.1, Sodium 2243.8, Carbohydrate 76, Fiber 4.5, Sugar 44.7, Protein 59.8

ASIAN PORK TENDERLOIN

Asian Pork Tenderloin image

This is a simple and flavorful recipe. For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy! Enjoy!

Provided by ONOLICIOUS10

Categories World Cuisine Recipes Asian

Time 8h45m

Yield 4

Number Of Ingredients 9

Ingredients

⅓ cup lite soy sauce
¼ cup sesame oil
2 tablespoons Worcestershire sauce
⅛ cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 ½ tablespoons Asian chile paste
1 ½ teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin

Steps:

Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 15.7 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 4.2 g, Sodium 921.6 mg, Sugar 9.3 g

Tips:

Choose a pork loin that is at least 2 inches thick for even cooking.
Use a sharp knife to make a deep pocket in the pork loin without cutting all the way through.
Be generous with the stuffing mixture, but don't overstuff the pork loin, or it will be difficult to close.
Secure the pork loin with kitchen twine or toothpicks to keep the stuffing from spilling out during cooking.
Roast the pork loin in a preheated oven at 375°F for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the pork loin reads 145°F.
Let the pork loin rest for 10 minutes before slicing and serving.

Conclusion:

Asian-style stuffed pork loin is a delicious and impressive dish that is perfect for a special occasion. The combination of savory pork, flavorful stuffing, and sweet and sour sauce is sure to please everyone at your table. With a little planning, this dish can be easily prepared ahead of time, making it a great option for busy weeknights. So next time you're looking for a unique and flavorful pork dish, give Asian-style stuffed pork loin a try.