This quick and easy take on Chinese BBQ pork takes only minutes to cook under the broiler, the perfect foil for jasmine rice and tangy pickled cucumber.
Recipe tags: garlic base, moderate difficulty, main, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | baby cucumbers, sliced |
| ½ cup | rice wine vinegar |
| 1 tsp | granulated sugar |
| ⅓ cup | hoisin sauce |
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 tbsp | liquid honey |
| 2 tbsp | sesame oil |
| 2 tbsp | sriracha hot sauce |
| 2 | pork tenderloins (each about 12 oz) |
| 1 bunch | bunch green onions, trimmed |
| 1½ cups | jasmine rice, cooked according to package directions |
Directions
In medium bowl, toss cucumbers with vinegar, salt and sugar. Let stand for 15 minutes, then drain.
Meanwhile, preheat broiler. Slice pork tenderloin in half lengthwise. In large bowl, whisk together hoisin, Roasted Garlic Base, honey, sesame oil and sriracha. Reserve 1/3 cup hoisin mixture for Step 5. Add pork tenderloin to bowl of hoisin mixture and turn to coat.
Arrange pork and green onions on large foil-lined baking sheet.
Broil for 10 to 12 minutes or until pork is lightly charred and instant-read thermometer registers 155°F when inserted into thickest part of pork. Let rest for 10 minutes.
Reserve pan juices to add to reserved 1/3 cup hoisin mixture, then transfer to small serving bowl or gravy pourer.
Slice pork and serve over rice with green onions, quick-pickled cucumbers, and reserved hoisin mixture.
Tip: Garnish with chopped fresh cilantro or mint if desired.