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 onion (chopped)
  • 1/4 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons canola oil
  • 2 tablespoons sugar (optional)
  • 1/4 cup cilantro (minced)
  • 1 tablespoon sesame seeds
  • 2 teaspoons sesame oil


  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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