Char Shui Style BBQ Pork Tenderloin with Rice and Cabbage SaladPork
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
- 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
- 1Place 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.
- 2Preheat 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.
- 3For 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.
- 4Thinly slice pork and serve over rice salad*
PER SERVING *
|Calories430Calories from Fat210|
|% DAILY VALUE*|
|Calories from Fat210|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.