Char Shui Style BBQ Pork Tenderloin
with Rice and Cabbage 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!

Char Suit Style BBQ Pork Tenderloin



  • 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: 20 min | Cook: 30 min

Recipe developed by Ray Tang

Recipe and photo used with permission from: National Pork Board -

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