#4061 Char Shui Style BBQ Pork Tenderloin with Rice and Cabbage Salad

what you'll need
2 PrairieFresh® pork tenderloins (about 1 lb. each)
2 tablespoons hoisin sauce
2 tablespoons grenadine syrup or pomegranate juice
2 teaspoons soy sauce
1 teaspoon minced ginger
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon sesame oil
Rice Salad
4 cups steamed white rice, cooled
1 cup shredded green cabbage
1 cup grated or finely shredded carrots
1/2 cup coarsely chopped peanuts or cashews
1/4 cup chopped cilantro
1/4 cup chopped green onions
1/4 cup soy sauce
3 tablespoons rice wine vinegar
3 tablespoons canola oil
2 tablespoons sugar (optional)
1 tablespoon sesame seeds
2 teaspoons Oriental sesame oil
how to prepare
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 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 20-30 minutes or until the pork's internal temperature reaches 155 degrees. Remove from oven and let stand for 10-15 minutes.

For salad, combine rice, cabbage, carrots, nut, 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.*

Recipe developed by Ray Tang, courtesy of the National Pork Board.

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