Chinese Five Spice Pork Tenderloin

Meat | October 25, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

After I made this recipe my house smelled amazing!  The aromas of the Chinese Five Spice combined with the garlic and pork almost made my dog go out of his freaking mind!  I couldn’t wait to dig into this dish. The pork is so unbelievably tender and the sauce seals the deal!  Serve it with your favorite rice and a veggie. Use the leftovers for sammies or soup. (Will be posting that soon also.)  Dig into this tasty tenderloin! 

Chinese Five Spice Pork Tenderloin
 
Author:
Serves: 4
Ingredients
  • ½ cup reduced-sodium soy sauce
  • ¼ cup rice vinegar
  • 2 teaspoons fresh ginger, minced
  • 3 cloves garlic, crushed
  • 2 teaspoon Chinese five spice powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons light brown sugar
  • 1 ½ teaspoons sesame oil
  • 4 green onions, sliced and divided
  • 1 teaspoon corn starch
  • 1 (1.25 lb.) pork tenderloin, trimmed of fat
Instructions
  1. In a small mixing bowl, combine soy sauce, rice vinegar, ginger, garlic, Chinese five spice, black pepper, red pepper flakes, sugar, and sesame oil. Whisk together well. Add in half of the green onions. Put half of the marinade in a small sauce pot and whisk in the corn starch.
  2. Place the pork tenderloin in a ziplock baggie and pour in the remaining marinade. Massage the marinade into the pork and refrigerate for one hour or overnight.
  3. When ready to cook, preheat oven to 375 degrees. Remove pork from refrigerator and let it get to room temperature. Heat a heavy cast iron pan or oven-proof pan on high until slightly smoking. Add the pork tenderloin to the pan and sear both sides, about 2 minutes. Transfer the pan to the oven and cook for 20-25 minutes, until an internal temperature reads at least 145 degrees. Let rest for 5-10 minutes before slicing. Meanwhile, bring the reserved marinade to a boil and thicken sauce for 2 minutes on low heat. Pour sauce over the pork. Sprinkle pork with the remaining green onions. Serve with your favorite rice.
Notes
Adapted from: Alicia Cheung Hambrick

 

Stuffed Peppers with Turkey and Rice

Main, Poultry | October 18, 2016 | By

Asian Caucasian is all about healthy and flavorful, and these tasty stuffed peppers are no exception! They’re a piece of cake to make!  The ground turkey “stuffing” packs a slight punch with Asian spices, jalapeño peppers, and red chili paste. Gotta include healthy kale and brown rice. Top with your favorite herbs, like fresh cilantro. Did I mention it was good for you? 🙂 

Stuffed Peppers with Turkey and Rice
 
Author:
Serving Size: 4
Ingredients
  • 4 large red and yellow bell peppers, seeded (tops removed and chopped)
  • 2 tablespoons canola oil
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and chopped
  • 2 shallots, chopped
  • 1 8 oz. package button mushrooms, finely chopped
  • 1 tablespoon fresh ginger, minced
  • Pinch of Kosher salt
  • 1 pound ground turkey
  • ¾ cup cooked brown rice
  • 2 cups frozen or fresh chopped kale
  • ½ cup light coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon sambal oelek (red chili paste)
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
Instructions
  1. Preheat oven to 350 degrees. In a shallow baking dish place bell peppers open side up and place in the oven for 15 minutes until peppers are just soft. Remove from oven and set aside.
  2. Meanwhile, heat canola oil on medium high heat in a large sauté pan. Add garlic, chopped bell peppers, jalapeño peppers, and shallots. Cook until softened, about 3 minutes. Add in the ground turkey and cook until slightly browned. Add in mushrooms and ginger and cook another 2 minutes. Season with salt and stir in brown rice and chopped kale.
  3. In a small sauce pan on another burner, heat coconut milk, red curry paste, and sambal oelek on medium high heat until just boiling. Stir sauce into sauté pan with other ingredients. Sprinkle in cilantro and squeeze of lime juice.
  4. Stuff bell peppers with the mixture and place back in the oven for 25 minutes until the mixture is heated through. Serve immediately.
Notes
Sambal oelek can be found at specialty Asian markets and select grocery stores.

 

Roasted Thai Butternut Squash Dip

It’s fall!  I’m definitely feeling the chill in the air, which always makes me focus on butternut squash recipes. This awesome Roasted Thai Butternut Squash Dip will rock your world!  You can use this flavorful dip with veggies, pita bread, or Indian naan bread — or just use a spoon!  Doesn’t matter, it’s that good!  It’s creamy and has a touch of heat. I even used this butternut squash dip to stuff a chicken breast.  So many options! Make it easy on yourself, buy the butternut squash already peeled and cubed so you don’t lose a finger slicing it up. Note to self!

Roasted Thai Butternut Squash Dip
 
Author:
Serves: 8-10
Ingredients
  • 3 cups cubed butternut squash
  • 1 cup diced onion
  • 5 whole garlic cloves, peeled
  • 1 tablespoon olive oil
  • Salt and pepper
  • 8 ounce block cream cheese, softened
  • ¼ cup coconut milk
  • 1 ½ tablespoons sambal oelek (Thai red chile paste)
  • 1 teaspoon fish sauce
  • 2 teaspoons toasted sesame oil
  • ¼ cup fresh cilantro
  • Garnishes:
  • 1 scallion, sliced
  • Chopped peanuts
  • Chips for serving
  • Cilantro for garnishing
Instructions
  1. Preheat the oven to 400°F. Spread the squash, onion, and garlic cloves out in an even layer onto a baking sheet. Drizzle with olive oil and toss to coat the veggies. Sprinkle with salt and pepper.
  2. Roast in the oven for 30-35 minutes, tossing occasionally, until the veggies are caramelized and the squash is very tender. Broil for a few minutes to make sure they are caramelized.
  3. Allow to cool slightly and then transfer everything to a food processor.
  4. Add the cream cheese, coconut milk, sambal oelek, fish sauce, and sesame oil to the food processor. Pulse to combine the ingredients. Add a little salt and pepper and then run the machine until everything is super smooth and creamy. Taste to check for seasonings.
  5. Garnish with scallions, cilantro and peanuts. Serve with your favorite chips for dipping.
Notes
Sambal oelek can be found at select grocery stores and specialty Asian markets.
Adapted from: http://yestoyolks.com/2015/12/18/thai-butternut-squash-dip/