Char Shui (Siu) Style BBQ Pork Tenderloin with Rice and Cabbage Salad
Courtesy of National Pork Board 8 Servings • 20 Min. Prep Time • 30 Min. Cook Time • 1 Hr. Marinate TimeIngredients |
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2 pork tenderloin (about 1 lb. each) |
1 tsp. sesame oil |
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Marinade: |
2 Tbsp. hoisin sauce |
2 Tbsp. grenadine syrup, OR pomegranate juice |
2 tsp. soy sauce |
1 tsp. fresh ginger, minced |
1 tsp. garlic, minced (about 2 cloves) |
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4 c. steamed white rice, cooled |
1 c. cabbage, shredded |
1 c. cilantro, chopped |
1 c. carrots, grated or finely shredded |
1/2 c. peanuts OR cashews, coarsely chopped |
1/4 c. cilantro, chopped |
1/4 c. green onion, chopped |
1/4 c. soy sauce |
3 Tbsp. rice wine vinegar |
3 Tbsp. canola oil |
2 Tbsp. sugar (optional) |
1 Tbsp. sesame seeds |
2 tsp. Oriental 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 hr. or overnight.
2. Preheat oven to 425°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 min. or until the pork's internal temperature reaches 145°F. Remove from oven and let stand for 10 min.
3. For salad, combine rice, cabbage, carrots, nuts, cilantro and green onions in a large bowl. Stir together soy sauce, vinegar, canola oil, sugar (optional), 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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com