- 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
- In a small shallow bowl, combine the hoisin sauce, sambal oelek, 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.