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Char Shui Style BBQ Pork Tenderloin with Rice and Cabbage Salad
PORK20Ingredients
50Minutes
430Calories
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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
US|METRIC
6 SERVINGS
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Directions
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Directions
- Place pork in a resealable plastic bag. Combine marinade ingredients in small bowl (2 Tbs hoisin sauce, 2 Tbs grenadine, 2 tsp soy sauce, 1 tsp ginger, 1 tsp garlic, 1 tsp sesame oil); pour over pork in bag. Turn bag to coat pork with marinade. Refrigerate for at least 1 hour or overnight.
- 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.
- For salad, combine rice, cabbage, carrots, nuts, 1 cup chopped cilantro and green onions in a large bowl. Stir together 1/4 cup soy sauce, 3 Tbs vinegar, 3 Tbs canola oil, 2 Tbs sugar (optional), 1/4 cup minced cilantro, 1 Tbs sesame seeds and 2 tsp sesame oil in small bowl; pour over rice mixture. Lightly toss until combined.
- Thinly slice pork and serve over rice salad*
- *In Chinese tradition, one is not allowed to use a knife on the first day of the New Year. This dish can be prepared ahead of time and assembled the day of celebration. GUNG HAY FAT CHOY!
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol110mg37% |
Sodium900mg38% |
Potassium910mg26% |
Protein40g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber3g12% |
Sugars10g |
Vitamin A70% |
Vitamin C15% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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