Best 11 Awesome Spicy Thai Boneless Pork Loin Recipes

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

AWESOME SPICY THAI BONELESS PORK LOIN

Steps:

• Mix soya sauce, lime juice, honey, oil, ginger, garlic and chilies.
• blend well.
• put pork roast in a zip lock bag and add marinate.
• Refrigerate overnight and turn occasioally.
• 400 oven.
• grease a shallow roasting pan Roast pork uncovered for 15 mins.
• reduce to 350.
• Interior temperature should reach 170 f.

THAI PORK LOIN

Steps:

• Season meat with salt and pepper to taste.
• In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
• Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.

SPICY PORK PAD THAI

Steps:

• Clean and trim off excess fat from the pork, then thinly slice and add to medium sized bowl. Add the corn starch, light soy sauce, and 1 TSP canola oil to the bowl, then mix with a spoon until the pork is evenly coated in the marinade. Set aside to marinate for 20 minutes.
• Soak the rice noodles in a bowl filled with room temperature water for 20-30 minutes, or until they have softened and are pliable. Drain and set aside. Chop/prepare the shallots, garlic, red chilies, Chinese chives, spring onion, and yellow tofu as indicated in the 'Ingredients' section. Rinse and drain the mung bean sprouts, set aside.
• Combine the fish sauce, light soy sauce, sweet dark soy sauce, tamarind paste, lime juice, coconut sugar, and crushed red pepper chili flakes in a measuring cup (for easier pouring) or small bowl. Mix with a spoon or small whisk until thoroughly combined, then set aside.
• Heat 1 tablespoon of canola oil (or vegetable oil if using) over high heat in a large wok or large deep sauté pan. Once hot, add the pork and spread out the pieces in an even layer in the wok. Cook for 1 minute, undisturbed, then turn over the pieces to sear the other side for another minute. Stir-fry for 30 seconds or until the pork has almost fully cooked through. Use a slotted spoon to transfer to a clean bowl and set aside.
• Heat 1.5 tablespoons canola oil in the wok over high heat. Once hot, add the shallots, garlic, and red chilies. Stir-fry for a minute until fragrant.
• Add the pickled radish and tofu and toss to combine.
• Push everything to the side of the wok and add the remaining half tablespoon of oil. Add the egg and scramble. Then stir-fry to combine with everything else.
• Add the rice noodles, 1 tablespoon of water, and pour the Pad Thai Sauce on top of the noodles. Toss through to combine with the aromatics. (Note: It may look a bit too liquidy at first, but the noodles will quickly start to cook in the liquid and absorb the sauce.)
• Add the pork and toss to combine. Then add the mung bean sprouts, Chinese chives, and spring onion. Stir-fry for 40 seconds to 1 minute, then switch off the heat. (Note: The residual heat from pan will help wilt and soften the veggies once taken off the heat.)
• Divide the Spicy Pork Pad Thai evenly into plates and garnish with chopped peanuts. Serve with more bean sprouts, spring onion, Chinese chives, chopped peanuts, lime wedges for squeezing, and crushed red pepper chili flakes if desired.

BEST PORK CARNITAS EVER

Steps:

• Cut up your pork roast into 1 to 2 inch chunks (Don't trim the fat it will render in final part of cooking) and put it in a large pot. Add the cup of orange juice and your seasonings. Add enough water to just cover the meat (it's ok if it's not completely covered). Bring it to a simmer and let it simmer uncovered for 2 hours. I know you'll be tempted but DO NOT stir or touch the meat during these 2 hours. You should have enough water/juice in the pot that by the end of the 2 hours you will be down to about an inch or less of liquid. When you get to this point turn the heat up to medium high and chop and stir it around until the liquid evaporates and your pork is a mixture of something between chunks and shredded. I like to let it brown up a bit even. That's it, you're done! The best pork ever and the flavor is simple enough that you can do pretty much anything with the meat.

SLOW COOKER THAI PEANUT PORK

Steps:

• Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
• Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
• Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

FIERY PORK LOIN

Steps:

• Place all marinade ingredients in a blender and blend until smooth.
• If pork loin needs to be tied, do so now.
• Place pork in a large zipper-type plastic bag. Pour marinade over roast and seal bag. Turn it several times to get meat covered.
• Refrigerate for at least 4 hours, turning occasionally.
• Prepare grill or indoor rotisserie.
• Remove roast from marinade (reserve marinade) and put on spit.
• Cook roast 1-1 1/2 hours, or until internal temperature reaches 150°F Baste occasionally with marinade.
• Let roast rest 10 minutes before carving.
• Put reserved marinade in small saucepan and heat to boiling. Serve with sliced meat.

SPICY PORK TENDERLOIN

Steps:

• Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours. , Grill, covered over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.

SPICY THAI PORK WITH VEGETABLES & SESAME NOODLES

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, peanut sauce and water to bag. Gently squeeze bag to blend ingredients; set aside.
• Slice pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
• Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 12 to 14 minutes or until pork reads 145°F on meat thermometer. While pork is baking, break up noodles and COOK according to package directions. Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well. Carefully cut bag open.
• Place 1/4 of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.

SPICY PORK ROAST

Steps:

• Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

PORK LOIN WITH HERB CRUST

Steps:

• Preheat oven to 350 degrees. Combine the olive oil with the garlic, salt, basil, thyme, parsley, rosemary and black pepper.
• Rub the pork all over with olive oil and herb mixture.
• Place the pork on a rack and roast at 350 degrees for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest portion registers 150 degrees. The temperature will rise about 10 degrees while resting. If you prefer a higher than 160 degree final temp., cook longer as desired.
• Transfer to a serving tray, cover and let rest while making the sauce.
• For the sauce, pour the pan drippings into a skillet. Add the butter; cook over medium heat until melted. Whisk in the flour until smooth and bubbly.
• Gradually whisk in the stock, tomato paste, sage and pepper; cook over medium heat, whisking constantly, 2 to 3 minutes or until the mixture is thickened.
• Slice the roast between the bones and serve the sauce over the pork, under the pork or on the side.