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Char Shui Style BBQ Pork Tenderloin
with Rice and Cabbage Salad

Char Suit Style BBQ Pork Tenderloin

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!

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  • Pork Tenderloin
  • 2 pork tenderloins (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 minced ginger
  • 1 teaspoon garlic, minced (about 2 cloves)

Rice Salad

  • 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. Pork: Place pork in a resealable plastic bag.
  2. Marinade: Combine ingredients in small bowl; pour over pork in bag. Turn bag to coat pork with marinade. Refrigerate for at least 1 hour or overnight.
  3. Heat 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.
  4. Rice 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.
  5. Thinly slice pork and serve over rice salad.

Yield: 6 servings | Prep time: 20 min | Cook time: 30 min

Recipe developed by Ray Tang

Recipe and photo credit (used with permission): National Pork Board -