Best 4 Fiery Asian Style Pork Loin Roast Recipes

Tantalize your taste buds with our fiery Asian-style pork loin roast, an explosion of flavors that will leave you craving for more. This succulent dish combines the richness of pork with a symphony of aromatic spices, creating a culinary masterpiece. Our recipe guide offers three irresistible variations: the classic Fiery Asian Pork Loin Roast, the tantalizing Honey Garlic Pork Loin Roast, and the refreshing Orange Ginger Pork Loin Roast. Each recipe takes you on a unique flavor journey, guaranteeing an unforgettable dining experience.

The Fiery Asian Pork Loin Roast ignites your palate with a fiery blend of chili peppers, garlic, and ginger, while the Honey Garlic Pork Loin Roast tempts you with its sweet and savory glaze, balancing heat with a touch of sweetness. If you prefer a refreshing twist, the Orange Ginger Pork Loin Roast enchants with its citrusy notes, combining orange zest and ginger for a vibrant flavor profile.

All three recipes provide step-by-step instructions, ensuring success for home chefs of all levels. Detailed ingredient lists and preparation tips guide you through the process, from marinating the pork to achieving perfect doneness. Whether you're hosting a special occasion dinner or simply treating yourself and your loved ones to a delectable meal, our Fiery Asian Pork Loin Roast and its variations are sure to impress.

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

ASIAN BARBECUED PORK LOIN

Asian Barbecued Pork Loin image

There are a lot of Asian pork tenderloin recipes out there. But this one makes a tender and juicy roast topped with a sweet, spicy glaze. I like serving it with jasmine rice and green beans almondine. -Melissa Carafa, Broomall, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 13

Ingredients

1 boneless whole pork loin roast (3 to 4 pounds)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup finely chopped onion
1 tablespoon butter
1/2 cup ketchup
1/3 cup honey
1 tablespoon hoisin sauce
1-1/2 teaspoons Chinese-style mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon Chinese five-spice powder

Steps:

Sprinkle pork roast with garlic salt and pepper. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 50 minutes. , Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 3/4 cup, about 20-25 minutes, stirring often. , Brush sauce over pork. Bake 10-15 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 232 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 348mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

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

FIERY ASIAN STYLE PORK LOIN ROAST

Fiery Asian Style Pork Loin Roast image

Before marinating, score the fat to allow the flavors to better infuse the meat, and let the loin soak from two to 24 hours, turning two or three times. Chinese five-spice powder is a blend of spices that usually combines cinnamon, star anise, nutmeg, all-spice, and Szechuan peppercorns in equal measure. It imparts a distinctive, pungent flavor and can be found in Asian specialty stores and some supermarkets.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 12

Ingredients

1/2 cup fresh orange juice
2 tablespoons frozen orange-juice concentrate
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Chinese five-spice powder
1 teaspoon Asian chile paste
2 to 3 drops hot chile oil
1 boneless pork-loin roast (4 to 4 1/2 pounds), trimmed
Vegetable-oil cooking spray

Steps:

Combine orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well.
Put the roast in a shallow glass or ceramic dish, and pour the marinade over it. Turn to coat. Cover, and refrigerate for at least 2 hours and as long as 24 hours.
Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot.
Lift the roast from the marinade, reserving the marinade and brushing it on the roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 degrees to 155 degrees. Remove the roast from the grill, and let it rest for about 10 minutes before slicing.

SPICY THAI PORK TENDERLOIN SALAD

Spicy Thai Pork Tenderloin Salad image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut or grapeseed oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoons Asian fish sauce
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted

Steps:

Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

Choose the right cut of pork: For this recipe, a pork loin roast is ideal. It's a lean and tender cut that cooks quickly and evenly.
Make sure the pork is properly thawed: If the pork is frozen, thaw it completely in the refrigerator before cooking. This will help it cook evenly.
Use a sharp knife to score the pork: Scoring the pork helps the marinade penetrate the meat and creates a crispy crust.
Don't overcrowd the skillet: When searing the pork, don't overcrowd the skillet. This will prevent the pork from cooking evenly.
Use a meat thermometer to ensure the pork is cooked to the desired doneness: The internal temperature of the pork should reach 145°F for medium-rare, 155°F for medium, and 165°F for well-done.
Let the pork rest before slicing: Let the pork rest for 10-15 minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful pork roast.

Conclusion:

This fiery Asian-style pork loin roast is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The pork is tender and juicy, and the sauce is flavorful and spicy. Serve it with rice or noodles, and enjoy!