EMERIL LAGASSE'S ASIAN PORK TENDERLOIN
Ingredients
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup coarsely chopped green onions
1/4 cup coarsely chopped shallots
1/4 cup loosely packed fresh cilantro leaves
2 tablespoons coarsely chopped fresh ginger
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons Emeril's Asian Essence storebought, or see recipe that follows
2 tablespoons chopped garlic
1 tablespoon sesame oil
1 tablespoon crushed red pepper
2 pork tenderloins (about 2 pounds total)
Emeril's Asian Essence
1 tablespoon Kosher salt
1 tablespoon dried cilantro
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon granulated onion
1 teaspoon crushed red pepper
3/4 teaspoon Chinese five spice
1/4 teaspoon granulated garlic
1/4 teaspoon ground ginger
1/8 teaspoon ground coriander
Directions
Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
Preheat the oven to 400 degrees F. Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F.
Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes. Slice the tenderloins on a slight diagonal against the grain and serve immediately.
Emeril’s Asian Essence:
Combine all ingredients in a small mixing bowl and stir to blend thoroughly. Store in an airtight container and keep in a cool, dry location.