I’ve been on a bit of an Asian kick lately. Actually, I’ve been craving a good bowl of ramen from a local restaurant that I love but have been unable to make it over there yet. So in the mean time I’ve been cooking up noodle and rice dishes at home.
This dish incorporates the traditional hoisin sauce used in many Asian dishes. If you are not familiar with this sauce, it’s a sweet/salty sauce filled with soy and garlic flavors. It makes for the perfect meat glaze. I brought the glaze up a notch by pureeing it with green onions and jalapeno peppers to make it a bit spicier.
I decided that I wanted to grill the meat for a smokier flavor, however, you can also broil it as well. The entire dish comes together much like a salad with freshly sauteed snow peas, shredded carrots and a hint of ginger. If you want an even spicier flavor you can feel free to leave the seeds in the jalapeno pepper before pureeing it with the hoisin sauce. Enjoy!
- ¼ cup hoisin sauce
- 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
- ½ jalapeno pepper (seeded for less heat)
- 4 scallions, sliced
- Freshly ground pepper
- 1¾ -pound pork tenderloin, trimmed
- Kosher salt
- 5 cups cooked brown rice
- 4 ounces snow peas, trimmed and halved
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon grated peeled ginger
- 2 teaspoons toasted sesame seeds
- 2 medium carrots, shredded
- Preheat the broiler or grill. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and ¼ teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl.
- Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with ¼ teaspoon salt and brush with half of the hoisin sauce mixture. Broil or grill until golden brown and just cooked through, 5 to 8 minutes. Set aside.
- Heat 1 tablespoon olive oil in a large skillet. Add in the ginger and snow peas and sauté until cooked. Toss with 1 tablespoon vinegar.
- Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the snow pea mixture, carrot salad and remaining sauce.