- 1/3cup hoisin sauce
- 3tablespoon seasoned rice vinegar
- 2tablespoon maple syrup
- 1 1/2teaspoon fresh ginger, peeled and grated
- Juice of ½ lime
- 1teaspoon chile paste with garlic
- 3 garlic cloves, minced
- 2 (1-pound) pork tenderloins, trimmed
- 1/2teaspoon sea salt
- 1/2teaspoon ground black pepper
- 2cup instant brown rice
- 3 3/4cup water
- 2 fennel bulbs, core removed, cut into quarters and sliced very thin (reserve fronds)
- 2cup red cabbage, thinly sliced
- 4 green onion, chopped
- 4 strips bacon, cooked crisp and chopped
- 1/2cup mayo
- 6tablespoon red wine vinegar
- 1/4cup chopped fennel fronds
- 2teaspoon sugar
- Sea salt and freshly ground black pepper, to taste
The hoisin marinade is phenomenal with tuna steaks. Instead of rice prepare soba or spaghetti noodles as a base for a tuna, cabbage and noodle salad.
I doubled Leslie’s fennel-cabbage slaw. If you are only serving 4-5, halve the recipe.
Fruited salsas are a fantastic condiment to the grilled pork. Try my recipe for mango salsa, which is archived in The Whole Meal’s recipe “Grilled Chicken with Mango Salsa”.