Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw
"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."
photo by ChefLee
- Ready In:
- 3hrs 50mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
sandwiches
- 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
-
slaw
- 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
directions
- 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.
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Reviews
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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.
Tweaks
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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.
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I have changed my name! Formerly Heidi in Seattle but I moved to the burbs so it doesn't quite fit anymore. Besides the name I have chosen is my handle in many places and holds special meaning to me. Invictus is a peom by William Ernest Henley which I discovered whilst in the darkest depths of despair. To this day it is a source of inspiration for me:
OUT of the night that covers me,
Black as the Pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.
In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.
Beyond this place of wrath and tears
Looms but the Horror of the shade,
And yet the menace of the years
Finds, and shall find, me unafraid.
It matters not how strait the gate,
How charged with punishments the scroll,
I am the master of my fate:
I am the captain of my soul.
I absolutely love to cook and bake. I am not a chef by any means and don't desire to be one. I simply love to cook for myself, my husband, and my two kids. My spare time is filled with checking out cookbooks from the library, devouring them,planning meals, and of course being in the kitchen!
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I post recipes in spurts as I feel the urge to check out a new cookbook from the library. I go through a book once, tag anything that looks tasty and interesting and then go back through again asking myself "is this a realistic recipe that I would make, that my family may enjoy?" and if it is I post it. These days I am saving my recipes privately until I try them. I only want the really good ones to be stamped with my name. :)
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Recently I have found that I have tightened up my rating system a bit. 3 stars is a good rating and though I was once reluctant to dish out a 3 star rating for fear of hurting feelings it is becoming more comfortable for me to do so. I won't go back and adjust previous rating but from here on out this is how I rate my recipes:
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2 stars - The recipe itself seemed to be well written or at the least I feel that I understand the intended result. Even so, it isn't anything that my family would ever eat again and chances are we went for takeout instead of enjoying dinner.
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