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Char Shui (Siu) Style BBQ Pork Tenderloin
with Rice and Cabbage Salad

Char Shui (Siu) Style BBQ Pork Tenderloin with Rice and Cabbage SaladRecipe provided courtesy of National Pork Board.

Recipe Ingredients:

2 pork tenderloins (about 1 pound each)
1 teaspoon sesame oil

Marinade:
2 tablespoons hoisin sauce
2 tablespoons grenadine syrup, or pomegranate juice
2 teaspoons soy sauce
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced (about 2 cloves)

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

Cooking 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 hour or overnight.
  2. Preheat oven to 425°F (220°C). If desired, line roasting pan with aluminum foil for easy clean up.
  3. Remove pork from bag; discard marinade.
  4. Place pork on rack in roasting pan and roast for 20 to 27 minutes or until the pork's internal temperature reaches 145°F (62.7°C). Remove from oven and let stand for 10 minutes.
  5. 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.
  6. Thinly slice pork and serve over rice salad.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board.