Char Shui (Siu) Style BBQ Pork Tenderloin
with Rice and Cabbage Salad
Recipe provided courtesy of National Pork Board.
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 fresh ginger, minced
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 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
- 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.
- Preheat oven to 425°F (220°C). If desired, line roasting pan with aluminum foil for easy clean up.
- Remove pork from bag; discard marinade.
- 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.
- 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.
- Thinly slice pork and serve over rice salad.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.