- 1/2 cup hoisin sauce
- 1 tablespoon sambal oelek (ground chili paste) or Asian chili sauce
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 cup dry red wine
- 1/4 cup plus 2 tablespoons finely chopped scallions
- 1 pork tenderloin (10 to 12 ounces)
- 1/4 cup plus 1 tablespoon canola oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 1 1/2 cups shredded Napa cabbage (from 1/2 small head)
- 2 medium carrots, shredded
- 1/2 cup torn basil leaves
- Freshly ground black pepper
- 4 large sandwich rolls, split
How to make this recipe
In a small shallow bowl, combine the hoisin sauce, <em>sambal oelek</em>, ginger, garlic, wine and 2 tablespoons of the scallions. Add the pork tenderloin and turn to coat with the marinade. Cover and refrigerate overnight, turning occasionally.
Preheat the oven to 350°. Drain the pork and season all over with salt. Heat 1 tablespoon of the oil in a large ovenproof skillet until shimmering. Add the pork and cook over high heat until browned, about 5 minutes. Transfer the skillet to the oven and roast the tenderloin for about 10 minutes for medium doneness. Let the pork rest for 15 minutes, then slice thinly.
In a large bowl, stir the remaining 1/4 cup of oil with the lemon juice, sugar and crushed red pepper until the sugar is dissolved. Add the cabbage, carrots, basil and the remaining 1/4 cup of scallions. Season with salt and pepper and toss.
Assemble the sandwiches on the rolls with the pork slices on the bottom and the slaw mounded on top and serve.
The recipe can be prepared through Step 2 and refrigerated overnight. Slice the pork before serving.
Beer The tang of these pork sandwiches suggests the hoppiness of a cold lager beersay, Pilsner Urquell.