Prep 3 hrs 30 mins
Cook 20 mins
This is very tasty, however I must admit that when cooking the pork the stated amount of time was not enough for my family. After resting the pork was still VERY pink so I put it back in the oven for another 5 minutes. This cooked the pork through entirely. I know that this probably wasn't Ming's intention for the dish but for those of you who like thoroughly cooked pork please know you need to cook the meat longer.
- 1 cup hoisin sauce
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped ginger
- 1⁄2 cup dry red wine
- 1⁄4 cup chopped scallion, white part only
- 2 (8 ounce) pork tenderloin
- fresh ground pepper
- 2 tablespoons canola oil
- 4 large hamburger buns with sesame seeds
- 1⁄2 cup rice wine vinegar
- 1⁄4 cup fish sauce
- 8 large basil leaves, cut into ribbons
- 1 1⁄2 teaspoons sugar
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 3 cups napa cabbage, cut into 1/8 inch ribbons
- 1 cup bean sprouts
- 1 cup carrot, shredded
- salt and pepper
- In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat.
- Cover and refrigerate for 3 hours; preferably overnight.
- Heat oven to 350 degrees. Season pork with salt and pepper.
- 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.
- Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices.
- For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
- Add remaining ingredients and toss to mix and coat.
- 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.
I love this Asian interpretation of the BBQ pork sandwich!!! Ming Tsai is one of the most creative chefs and I love his fusion recipes!!! I used Prosecco (because I had some open to use up) instead of red wine but kept all else the same. The pork tenderloin is wonderful with this hoisin marinade. I cooked mine for 30 minutes to get to a temp. of 150 degrees F. Love this slaw too, I used the full 1/2 tsp red pepper flakes and it had good heat. Love the beans sprouts in it!! I even bought some fish sauce which I knew was good but I don't like its smell. As long as you don't smell it, it tastes just like really salty broth, not fish so don't be scared of it. Also, my bottle said not to refrigerate or it will form salt crystals. But I didn't care and refrigerated it anyway, I will let you know how that goes. It is pretty inexpensive so it is worth the experiment. Will definitely make this again, loved it!!! Thanks for posting!! Made for Zaar Iron Chef-Celebrity Chef Game, November 2008.
Thanks for posting-I copied this from a magazine long ago and lost it. When I make this I use half fish sauce and half good quality aged tamari because I can only take so much fish sauce. Also, cilantro is good subbed for the basil if that is what you have on hand.
Good recipe! I marinated the pork tenderloin overnight and we enjoyed the sandwiches for dinner tonight after work. I did have to bake the pork for 40 minutes in the oven before the pink was gone. For the slaw I did substitute low sodium soy sauce because I do not care for fish sauce. Honey might also be good in place of the sugar. Loved the flavor of the slaw with the pork on the sandwich. I used whole wheat hamburger buns. We made 4 sandwiches tonight and we still have leftovers so we will probably get 6-8 servings out of this recipe in total. Thank you for the recipe. Made for Every Day is a Holiday.