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Asian Marinated Pork Loin Strips

asian marinated pork loin strips
Asian Marinated Pork Loin Strips

Asian Marinated Pork Loin Strips

Asian Marinated Pork Loin Strips are as lean or leaner than boneless skinless chicken breast and just versatile as chicken since it takes the flavor of your spices and herbs very nicely. We cook these type of recipes using center cut pork chops or better yet, cut our own from pork loin roasts. Trim off any excess fat and that’s it.

Marinating the pork slices in this Asian-style marinade adds a savory, ginger, sesame, soy flavor without getting syrupy like a Teriyaki sauce. We crafted our Asian Accents Spice Blend, incorporating ginger, garlic, pepper, a touch of sugar and other spices to give you a great stir fry flavor even when you bake or roast with it. This recipe builds on the blend giving you a very savory flavored dish.

Slice and serve on a bed of herb rice and watch your guests ask for more. We use our Chive Pepper many times when we cook our rice since the flavor compliments Asian spices well and when you want more than plain white rice.

Serves 4

1 Pound Boneless Pork Loin Cut into ¾” Chops or 4 Center Cut Boneless Pork Chops, ¾” Thick
2 Tablespoons Sheffield’s Asian Accents Spice Blend
2 Cloves Garlic, Minced
2 Tablespoons Onion, Minced
¼ Cup White Sesame Seeds
½ Cup Soy Sauce
2 Tablespoons Olive Oil or Vegetable Oil
Cooked Rice for Serving
1 Tablespoon Chive Pepper Blend

In a medium mixing bowl or resealable freezer bag, add the Asian Accents Spice Blend, sesame seeds, minced garlic, minced onion, soy sauce and oil. Mix well to combine. Add the pork making sure the slices are well coated. Close bag, squeezing out the air, or cover the bowl. Refrigerate for 3 to 4 hours. Turn them over periodically to keep them coated in the marinade.

Preheat the oven to 375 degrees. Spray a 9″ x 13″ baking dish with non-stick spray. Transfer the pork slices to the dish. Pour the marinade in a small sauce pan and set aside. Cover with foil and bake for 45 minutes. Baste the pork with the pan juices every 10 minutes while cooking allowing the flavors to develop.

During the last 15 to 20 minutes, prepare the rice, adding the tablespoon of the Chive Pepper to the rice to add flavor while cooking. Rice should be fluffy.

Remove the pork from the oven. Pour the juices into the sauce pan with the reserved marinade. Cover the pork with foil to keep warm. Bring the reserved marinade to a boil, reduce the temp and simmer for 3 to 5 minutes. Add up to ¼ cup water to make about a cup of sauce. The sauce will thicken a bit.

Cut the pork into ¼” thick slices. Serve over the rice with some of the sauce.