Best 5 Hawaiian Huli Huli Port Tenderloins Recipes
**Journey to the Islands with Huli Huli Pork Tenderloins: A Culinary Symphony of Sweet, Savory, and Smoky Flavors**
Embark on a tantalizing culinary journey to the vibrant shores of Hawaii with our delectable Huli Huli Pork Tenderloins. These succulent pork tenderloins, marinated in a symphony of sweet, savory, and smoky flavors, promise an explosion of taste that will transport your palate to a tropical paradise.
Our collection of Huli Huli Pork Tenderloin recipes offers a diverse selection of culinary creations, each with its unique blend of spices and ingredients. From the classic Huli Huli Pork Tenderloins, bursting with the traditional flavors of soy sauce, brown sugar, and pineapple juice, to the tantalizing Huli Huli Pork Tenderloins with Grilled Pineapple, where the sweetness of grilled pineapple adds a delightful twist, our recipes cater to every taste preference.
For those who love a bit of heat, our Spicy Huli Huli Pork Tenderloins pack a punch with the addition of chili peppers, while the Huli Huli Pork Tenderloins with Mango Salsa offer a refreshing balance of sweet and tangy flavors. And for those with a sweet tooth, our Huli Huli Pork Tenderloins with Pineapple Glaze provide a delightful caramelized crust that will leave you craving more.
No matter your culinary preferences, our Huli Huli Pork Tenderloin recipes guarantee a taste of paradise. So, fire up your grill, gather your ingredients, and prepare to embark on a culinary adventure that will leave your taste buds dancing with joy.
HAWAIIAN HULI-HULI PORT TENDERLOINS
THis is a better homes and gardens 2007 recipe and makes 6-8 servings. Eric and I liked it. I prefer general Tso sauce. We used a 6 pack of tenderloins a little over a pound. I dont think there is enough sauce unless you make a small batch like I did or grill like they said. I don't think you would have enough sauce if you used...
Provided by Stormy Stewart
Categories Pork
Number Of Ingredients 7
Steps:
- 1. Place pork in a heavy zip lock plastic bag set in a shallow dish; set aside. In a bowl, combine all marinade ingredients, mix well, set aside 3/4 cup of marinade in a small container with cover and chill until needed. Pour the remaining marinade over pork; seal bag and refrigerate 4-24 hours, turning bag occasionally.
- 2. Drain pork, reserving marinade. Place pork on grill rack over pan, cover and grill over medium-high heat for 20 minutes. Brush with marinade from the bag, cover and grill 15-20 minutes more or until an instant-read thermometer inserted in the thickest part. Remove pork from grill and cover with foil; let stand 10 minutes before slicing.
- 3. Put the reserved 3/4 cup of marinade in a saucepan; bring to a boil. Transfer sauce into a small bowl and serve along with the grilled pork. Enjoy!
- 4. This is what I did: Put the meat in the bag as stated above with all the sauce. then poured it all in a baking dish and cooked 30 minutes at 375. Saw the sauce wouldn't thicken up like I wanted so I poured it all into a fry pan and cooked on med until the sauce was thick, turning the meat every 5-10 minutes.
- 5. Next time I will slice the pork in thin strips, sauted with chunks of onion in sauce until sauce is thick then add freshly cooked snow peas and toss. then serve over noodles or rice. I think it would be great that way.
HULI HULI CHICKEN
'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.
Provided by Mama Smith
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
- Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
- Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
- Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g
HULI HULI PORK
This is a recipe from Better Homes and Gardens, and we thought it was terrific. The recipe says it can be used for chicken, too. But we stuck with the recipe as it was written and used pork, and it turned out perfect. Prep time includes the minimal marinating time.
Provided by Northwestgal
Categories Pork
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside.
- For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
- Drain pork.
- FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat. FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above.
- Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5°F during standing.).
- Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork.
- Garnish with lime wedges and sprigs of fresh herbs.
Nutrition Facts : Calories 201.4, Fat 4.5, SaturatedFat 1.5, Cholesterol 82.1, Sodium 671.9, Carbohydrate 12.3, Fiber 0.2, Sugar 10.3, Protein 27.1
GRILLED HULI HULI CHICKEN
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.
SLOW-COOKER HULA CHICKEN
Let your slow cooker take care of dinner tonight and make this juicy, Hawaiian-inspired pineapple chicken. Freeze the mixture ahead of time for fuss-free morning prep!
Provided by By Tieghan Gerard
Categories Entree
Time 6h15m
Yield 4
Number Of Ingredients 11
Steps:
- In 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
- Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.
- Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.
Nutrition Facts : Calories 520, Carbohydrate 55 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 48 g, TransFat 0 g
Tips:
- Use a sharp knife to score the pork tenderloins. This will help the marinade penetrate the meat and make it more flavorful.
- If you don't have time to marinate the pork tenderloins for the full 24 hours, you can marinate them for as little as 30 minutes. However, the longer you marinate them, the more flavorful they will be.
- When grilling the pork tenderloins, baste them with the reserved marinade every few minutes. This will help keep them moist and prevent them from drying out.
- Cook the pork tenderloins to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- Let the pork tenderloins rest for 10 minutes before slicing and serving. This will help the juices redistribute throughout the meat.
Conclusion:
Huli Huli Pork Tenderloins are a delicious and easy-to-make dish that is perfect for a summer cookout. The marinade is flavorful and tangy, and the pork is tender and juicy. This dish is sure to be a hit with your friends and family.
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