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!
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)
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
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.
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.
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.
Thinly slice pork and serve over rice salad.
Yield: 6 servings | Prep time: 20 min | Cook time: 30 min
Recipe developed by Ray Tang, courtesy of the National Pork Board - porkbeinspired.com