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Ingredients
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 3/4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon five-spice powder
- 1 (1 1/2-pound) pork tenderloin, trimmed and silver skin removed
- Cooking spray
- 2 tablespoons canola oil, divided
- 2 tablespoons dark sesame oil, divided
- 8 Napa cabbage leaves
- 2 cups thinly sliced cucumber
- 1 cup (1-inch) green onion pieces
- 8 teaspoons hoisin sauce
- 4 teaspoons sambal oelek (such as Huy Fong chile paste)
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
1. Combine the first 5 ingredients, stirring well; rub spice mixture evenly over all sides of pork. Place pork in a zip-top plastic bag, and seal. Marinate in refrigerator for 1 hour, turning every 20 minutes.
2. Preheat oven to 375°.
3. Remove pork from refrigerator; let stand at room temperature for 30 minutes. Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 375° for 25 minutes or until a thermometer inserted in the thickest portion registers 120°. Remove pork from oven; let stand 10 minutes. Cut pork crosswise into 2-inch pieces, and shred with 2 forks.
4. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon canola and 1 tablespoon sesame oil to pan; swirl to coat. Add half of shredded pork to pan; sauté 4 minutes or until browned and edges are crisp, stirring occasionally. Repeat procedure with remaining oils and pork. Place 1 cabbage leaf on each of 8 plates; divide pork evenly among leaves. Top each serving with 1/4 cup cucumber and 2 tablespoons green onions. Drizzle 1 teaspoon hoisin over each serving; top each with 1/2 teaspoon sambal oelek.
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