Hoisin pork tenderloin sandwiches from Blue Ginger: East Meets West Cooking With Ming Tsai by Ming Tsai and Arthur Boehm

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Accompaniments: Napa slaw

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Notes about this recipe

  • Bloominanglophile on August 27, 2015

    These were fabulous--my family loved them. I don't think I have ever seen pork tenderloins for sale that are only 8 oz., so I bought two 1 lb. pork tenderloins, resulting in about 6- 7 servings. If you buy larger tenderloins like I did, there is no need to increase the marinade--it makes plenty. Three hours in the marinade gave the meat a really nice flavor. These took about 25 minutes to cook in the oven. I used some of the pan juices and mixed it with mayo to spread on the buns to prevent them from getting too soggy from the slaw.

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