20
50

Description

This dish can be prepared ahead of time and assembled the day of celebration. GUNG HAY FAT CHOY!   Recipe developed by Ray Tang, courtesy of the National Pork Board

Ingredients

  • 2 pork tenderloin (about 1 pound each)
  • 1 teaspoon sesame oil
  • 2 tablespoons hoisin sauce
  • 2 tablespoons grenadine syrup (OR pomegranate juice)
  • 2 teaspoons soy sauce
  • 1 teaspoon ginger (minced)
  • 1 teaspoon garlic (minced, about 2 cloves)
  • 4 cups steamed white rice (cooled)
  • 1 cup cabbage (shredded)
  • 1 cup cilantro (chopped)
  • 1 cup carrots (grated or finely shredded)
  • 1/2 cup peanuts (OR cashews, coarsely chopped)
  • 1/4 cup green onions (chopped)
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons canola oil
  • 2 tablespoons sugar (optional)
  • 1/4 cup cilantro (minced)
  • 1 tablespoon sesame seeds
  • 2 teaspoons sesame oil

Directions

  1. Place pork in a resealable plastic bag. Combine marinade ingredients in small bowl; pour over pork in bag. Turn bag to coat pork with marinade. Refrigerate for at least 1 hour or overnight.
  2. Preheat oven to 425 degrees F. (Line roasting pan with aluminum foil for easy clean up, if desired.) Remove pork from bag; discard marinade. Place pork on rack in roasting pan and roast for 20-27 minutes or until the pork’s internal temperature reaches 145 degrees F. Remove from oven and let stand for 10 minutes.
  3. For salad, combine rice, cabbage, carrots, nuts, 1 cup chopped cilantro and green onions in a large bowl. Stir together soy sauce, vinegar, canola oil, sugar (optional), 1/4 cup minced cilantro, sesame seeds and sesame oil in small bowl; pour over rice mixture. Lightly toss until combined.
  4. Thinly slice pork and serve over rice salad*
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