We have recently rediscovered this recipe from Cooking Light in our house – as in we have it at least once a week. When I went to find a link, I realized I had adapted it from the original recipe. I’m sure I tried it as written originally – Sugar-Crusted Pork Cabbage Wraps, but I’m going to put the recipe below for what we actually eat. It’s delicious and my entire family fights over the leftovers for the next few days (we actually double and triple the recipe).
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,
2 tablespoons canola oil, divided
2 tablespoons dark sesame oil, divided
1 cup (1-inch) green onion pieces
8 teaspoons hoisin sauce
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. (My pork doesn’t shred – maybe it isn’t done enough? But I always cook it to the 120 degrees and then cut it into thin slices – similar to how Chinese stir fry meet is cut.)
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 pork to pan; sauté 4 minutes or until browned and edges are crisp, stirring occasionally. Repeat procedure with remaining oils and pork.
We eat the pork over white rice sprinkled with the green onions (uncooked) and then drizzled with the Hoisin sauce. Yum!