Asian Marinated Pork Tenderloin Recipe

Asian Marinated Pork Tenderloin

• Difficulty: Easy
• Servings: 2
• Nutritional Information Per Serving (1 of 2 servings): 615 Calories, 32 g Total Fat, 7 g Saturated Fat, 32 g Carbohydrates, 10 g Dietary Fiber, 11 g Sugar, 50 g Protein, 109 mg Cholesterol, 1938 mg Sodium
• Total Time: 50 minutes
• Preparation Time: 20 minutes
• Cooking Time: 30 minutes

Main Course Ingredients

• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon Asian chili paste (sambal oelek)
• 2 teaspoons finely minced ginger
• 1 clove garlic, crushed and finely chopped
• 2 scallions, sliced
• 1 tablespoon orange zest
• 2 boneless pork loin chops, about 3/4 inch thick
• Canola oil

Sugar Snap Peas and Spinach with Ginger Ingredients

• Kosher salt
• Ice
• 1 pound sugar snap peas, trimmed of stem ends and strings
• Extra-virgin olive oil
• 1-inch piece of ginger, finely minced
• 2 cloves garlic, crushed
• 1 scallion (white and light green parts only), thinly sliced
• 1/2 pound baby spinach, rinsed (not dried), stems removed

Pork Tenderloin Cooking Instructions

1. In a large bowl, mix together the soy sauce, rice wine vinegar, chili paste, ginger, garlic, scallions, and orange zest. Add the pork chops, turning them to fully coat with the marinade. Allow the pork to marinate for a few minutes.
2. Heat a large saut pan with canola oil over high heat. Remove the pork chops from the marinade, shaking off excess, and save the marinade. Sear the pork chops for 4 to 5 minutes on each side until nicely browned. Remove the chops from the pan.
3. Discard excess oil from the pan. Place the saut pan back on the hottest burner and add the reserved marinade. It should boil immediatelythis step is crucial to eliminate any bacteria from raw meat juices.
4. Turn off the heat. Place two pork chops on a serving plate, spoon a bit of the boiled marinade over them, and accompany with the Sugar Snap Peas and Spinach with Ginger.

Sugar Snap Peas and Spinach with Ginger Cooking Instructions

1. Bring a large pot of well-salted water to a rolling boil. Prepare a bowl filled with salted ice water. Briefly blanch the sugar snap peas in the boiling water until they are cooked but still crisp. Immediately transfer them to the ice water to stop cooking. Drain and set aside.
2. Heat a large saut pan with olive oil over medium-high heat. Add the minced ginger, crushed garlic, and scallions, cooking until the scallions become soft and translucent.
3. Add the blanched sugar snap peas, tossing to coat them with the flavored oil. Then add the spinach, stirring until it begins to wilt. Remove the pan from heat, season with kosher salt, and toss the spinach further until fully wilted. Transfer to a serving dish.
4. Serve immediately for a fresh, crunchy side dish.