Best Ming Tsais Hoisin Pork Tenderloin Sandwiches With Napa Slaw Recipes

Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw image

Provided by invictus

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 560.2, Fat 17.6, SaturatedFat 3.6, Cholesterol 76.8, Sodium 2421, Carbohydrate 62.4, Fiber 5.4, Sugar 25.9, Protein 32.7

Asian Napa Cabbage Slaw image

Provided by Gerry sans Sanddunes

Categories Greens

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

6 cups napa cabbage, shredded (1 cabbage)
3 carrots, peeled and coarsely shredded
1 1/2 cups bean sprouts
4 green onions, thinly sliced
1/2 cup fresh coriander leaves, coarsely chopped
3 tablespoons asian fish sauce
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted (optional)

Steps:

In a large bowl, combine the salad ingredients.
In a small bowl, whisk together dressing ingredients until blended.
(If using the optional sesame seeds, cook them for about 5 minutes in a small, dry skillet over medium heat, shaking, until they are brown and fragrant.) Pour dressing over salad and toss to combine.
Sprinkle with sesame seeds, if using.
Makes about 6 servings.

Nutrition Facts : Calories 119.3, Fat 9.4, SaturatedFat 1.3, Sodium 726.5, Carbohydrate 8, Fiber 2.5, Sugar 4.1, Protein 2.6

Fried Pork Tenderloin Sandwich (A Midwest Favorite) image

Provided by DPN9925

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

1 pork tenderloin (cut into 3/4 inch slices)
saltine crackers, made into meal (use a blender or processor)
1 cup water
1 tablespoon bouillon (I use Maggi brand chicken & tomato but any brand or flavor will do. Three of the cube variety work w)
oil (for frying)
4 hamburger buns

Steps:

Cut the pork tenderloin into 3/4 inch slices.
Pound the slices until each is about 1/4 inch thick.
Place the cracker meal in a dish (aluminum pie pans work great).
In a second dish, pour in the water and stir in the bouillon.
Dip each slice in the bouillon water and then in the cracker meal.
Coat well.
Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
Drain.
Serve on a hamburger bun with your choice of condiments.