Char Shui Style Bbq Pork Tenderloin With Rice And C

Name: Char Shui Style Bbq Pork Tenderloin With Rice And Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloin about 1 pound each; 2 tablespoons hoisin sauce; 2 tablespoons grenadine syrup OR pomegranate juice; 2 teaspoons soy sauce; 1 teaspoon ginger minced; 1 teaspoon garlic minced, about 2 cloves; 1 teaspoon sesame oil; 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 green onion chopped; 1/4 cup soy sauce; 3 tablespoons rice wine vinegar; 3 tablespoons canola oil; 2 tablespoons sugar optional; 1/4 cup cilantro minced; 1 tablespoon sesame seeds; 2 teaspoons sesame oil

Servings: persons

2 pork tenderloin about 1 pound each
2 tablespoons hoisin sauce
2 tablespoons grenadine syrup OR pomegranate juice
2 teaspoons soy sauce
1 teaspoon ginger minced
1 teaspoon garlic minced, about 2 cloves
1 teaspoon sesame oil
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 green onion chopped
1/4 cup soy sauce
3 tablespoons rice wine vinegar
3 tablespoons canola oil
2 tablespoons sugar optional
1/4 cup cilantro minced
1 tablespoon sesame seeds
2 teaspoons sesame oil

1
Place pork in a resealable plastic bag. Combine marinade ingredients in small bowl (2 Tbs hoisin sauce, 2 Tbs grenadine, 2 tsp soy sauce, 1 tsp ginger, 1 tsp garlic, 1 tsp sesame oil); 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 degrees 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 minutes or until the pork's internal temperature reaches 145 degrees F. Remove from oven and let stand for 10 minutes.
3
For salad, combine rice, cabbage, carrots, nuts, 1 cup chopped cilantro and green onions in a large bowl. Stir together 1/4 cup soy sauce, 3 Tbs vinegar, 3 Tbs canola oil, 2 Tbs sugar (optional), 1/4 cup minced cilantro, 1 Tbs sesame seeds and 2 tsp sesame oil in small bowl; pour over rice mixture. Lightly toss until combined.
4
Thinly slice pork and serve over rice salad*
5
*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!

1135

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pork tenderloin about 1 pound each, 2 tablespoons hoisin sauce, 2 tablespoons grenadine syrup OR pomegranate juice, 2 teaspoons soy sauce, and more.

Yes, Char Shui Style Bbq Pork Tenderloin With Rice And Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Char Shui Style Bbq Pork Tenderloin With Rice And Cabbage Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions