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

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

Courtesy of National Pork Board 8 Servings • 20 Min. Prep Time • 30 Min. Cook Time • 1 Hr. Marinate Time
Ingredients
2 pork tenderloin (about 1 lb. each)
1 tsp. sesame oil

Marinade:
2 Tbsp. hoisin sauce
2 Tbsp. grenadine syrup, OR pomegranate juice
2 tsp. soy sauce
1 tsp. fresh ginger, minced
1 tsp. garlic, minced (about 2 cloves)

4 c. steamed white rice, cooled
1 c. cabbage, shredded
1 c. cilantro, chopped
1 c. carrots, grated or finely shredded
1/2 c. peanuts OR cashews, coarsely chopped
1/4 c. cilantro, chopped
1/4 c. green onion, chopped
1/4 c. soy sauce
3 Tbsp. rice wine vinegar
3 Tbsp. canola oil
2 Tbsp. sugar (optional)
1 Tbsp. sesame seeds
2 tsp. Oriental sesame oil

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 hr. or overnight.

2. Preheat oven to 425°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 min. or until the pork's internal temperature reaches 145°F. Remove from oven and let stand for 10 min.

3. 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.

4. Thinly slice pork and serve over rice salad.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com