Char Shui Style BBQ Pork Tenderloin with Rice and Cabbage Salad
- 2 pork tenderloin, (about 1 pound each)
- 1 tsp sesame oil
- Marinade2 Tbs hoisin sauce
- 2 Tbs grenadine syrup, or pomegranate juice
- 2 tsp soy sauce
- 1 tsp ginger, minced
- 1 tsp garlic, minced (about 2 cloves)
- Rice Salad4 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 Tbs rice wine vinegar
- 3 Tbs canola oil
- 2 Tbs sugar, (optional)
- 1 Tbs sesame seeds
- 2 tsp 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. (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 20-30 minutes or until the pork's internal temperature reaches 160° F. Remove from oven and let stand for 10-15 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. 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!
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