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Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw

  • 230minutes
  • 560calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 236 1/29 ml hoisin sauce

  2. 29 1/28 ml finely chopped garlic

  3. 29 1/28 ml finely chopped ginger

  4. 118 1/59 ml dry red wine

  5. 59.14 ml chopped scallion , white part only

  6. 2 (453 1/29 g) pork tenderloin

  7. fresh ground pepper

  8. 29 1/28 ml canola oil

  9. 4 large hamburger buns with sesame seeds

  10. 118 1/59 ml rice wine vinegar

  11. 59.14 ml fish sauce

  12. 8 large basil leaves , cut into ribbons

  13. 7 1/39 ml sugar

  14. 1 1/53-2.46 ml crushed red pepper flakes

  15. 709.77 ml napa cabbage , cut into 1/8 inch ribbons

  16. 236 1/29 ml bean sprouts

  17. 236 1/29 ml carrot , shredded

  18. salt and pepper

Instructions Jump to Ingredients ↑

  1. In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat.

  2. Cover and refrigerate for 3 hours; preferably overnight.

  3. Heat oven to 350 degrees. Season pork with salt and pepper.

  4. Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cooking for 5 minutes total until browned. Transfer to oven.

  5. Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices.

  6. For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.

  7. Add remaining ingredients and toss to mix and coat.

  8. Halve buns and toast lightly if you wish. Top bottom of bun with slaw. Add 6-8 slices of pork and top with more slaw. Serve with additional slaw if desired.

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