Ming Tsai’s Hoisin Pork Tenderloin Sandwiches With Napa Slaw

There’s a small, unassuming diner near my childhood home that makes the absolute best pulled pork sandwiches. The secret? A tangy, vibrant slaw that cuts through the richness of the pork. It’s a symphony of flavors that always brought comfort and joy. So, when I stumbled upon Ming Tsai’s recipe for Hoisin Pork Tenderloin Sandwiches with Napa Slaw, it immediately reminded me of that beloved diner. The Asian-inspired twist with hoisin and fish sauce piqued my curiosity, promising a delightful explosion of savory, sweet, and tangy notes – and it delivered!

Recipe Overview

• Prep Time: 3 hours 15 minutes (includes marinating)
• Cook Time: 17-20 minutes
• Total Time: 3 hours 32-35 minutes
• Servings: 4
• Dietary Type: Varies (can be dairy-free, but not gluten-free or vegan)

Ingredients

For the Sandwiches:

• 1 cup hoisin sauce
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped ginger
• ½ cup dry red wine
• ¼ cup chopped scallion, white part only
• 2 (8 ounce) pork tenderloins
• Fresh ground pepper, to taste
• 2 tablespoons canola oil
• 4 large hamburger buns with sesame seeds

For the Slaw:

• ½ cup rice wine vinegar
• ¼ cup fish sauce
• 8 large basil leaves, cut into ribbons
• 1 ½ teaspoons sugar
• ¼ – ½ teaspoon crushed red pepper flakes (adjust to taste)
• 3 cups napa cabbage, cut into 1/8 inch ribbons
• 1 cup bean sprouts
• 1 cup carrot, shredded
• Salt and pepper, to taste

Equipment Needed

• Baking dish
• Whisk
• Large bowl
• Skillet
• Oven

Instructions

1. In a baking dish large enough to hold the pork tenderloins, prepare the marinade by combining the hoisin sauce, garlic, ginger, red wine, and scallions.
2. Add the pork tenderloins to the marinade, turning to coat each piece thoroughly.
3. Cover the baking dish and refrigerate for at least 3 hours, or preferably overnight, allowing the pork to absorb the flavorful marinade.
4. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
5. Remove the pork from the refrigerator and season generously with salt and freshly ground pepper.
6. Heat a skillet over high heat. Add the canola oil and swirl to coat the pan evenly.
7. Carefully place the marinated pork tenderloins in the hot skillet, searing them for approximately 5 minutes total, turning only once to ensure even browning on all sides. This step helps to create a flavorful crust.
8. Transfer the seared pork tenderloins from the skillet to the preheated oven.
9. Roast the pork for 12 to 15 minutes, or until a meat thermometer inserted into the thickest part registers 145 degrees Fahrenheit (63 degrees Celsius) for medium doneness. Note: Cooking time may vary depending on your oven and the thickness of the tenderloins. If you prefer your pork more well-done, increase the roasting time by a few minutes. Using an instant-read thermometer is the best way to ensure accurate doneness.
10. Once cooked, remove the pork from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
11. Using a sharp knife, slice the pork tenderloins thinly, about 1/4 inch thick.
12. While the pork is resting, prepare the slaw. In a large bowl, whisk together the rice wine vinegar, fish sauce, basil ribbons, sugar, and crushed red pepper flakes. Adjust the amount of crushed red pepper flakes to your desired level of spiciness.
13. Add the napa cabbage, bean sprouts, and shredded carrot to the bowl with the dressing.
14. Toss all ingredients together thoroughly to ensure the vegetables are evenly coated with the dressing. Season with salt and pepper to taste.
15. Halve the hamburger buns and toast them lightly if desired. This adds a nice textural contrast to the sandwich.
16. To assemble the sandwiches, top the bottom half of each bun with a generous portion of the prepared napa slaw.
17. Layer 6-8 slices of the hoisin-glazed pork tenderloin on top of the slaw.
18. Finish with another layer of napa slaw on top of the pork.
19. Place the top half of the bun on the sandwich and serve immediately. You can also serve additional slaw on the side, if desired.

Expert Tips & Tricks

• Marinating is Key: Don’t skimp on the marinating time. The longer the pork sits in the hoisin mixture, the more flavorful it becomes. Overnight is ideal, but even a few hours will make a difference.
• Searing for Flavor: Searing the pork before roasting adds a wonderful crust and depth of flavor. Make sure your skillet is hot before adding the pork.
• Temperature is Everything: Use a meat thermometer to ensure the pork is cooked to the perfect doneness. Overcooked pork will be dry and tough.
• Adjust the Slaw: Feel free to adjust the ingredients in the slaw to your liking. Add other vegetables like shredded red cabbage or sliced bell peppers. You can also substitute the basil with mint or cilantro.
• Spice it Up: If you like things spicy, add more crushed red pepper flakes to the slaw or a drizzle of sriracha to the sandwiches.
• Make-Ahead Option: The pork can be marinated a day ahead of time. The slaw can also be made a few hours in advance, but be sure to store it separately from the buns to prevent them from getting soggy.
• Hoisin Substitute: If you can’t find hoisin sauce, you can substitute it with a mixture of soy sauce, brown sugar, and a touch of peanut butter.

Serving & Storage Suggestions

Serve these Hoisin Pork Tenderloin Sandwiches immediately after assembly for the best flavor and texture. The warm pork and crisp slaw are a delightful combination. Any leftover sliced pork can be stored in an airtight container in the refrigerator for up to 3 days. The slaw is best consumed within 1-2 days, as it can become watery over time. It’s not recommended to freeze the sandwiches, as the texture of the slaw and buns will be compromised. To reheat the pork, you can gently warm it in a skillet or microwave.

Nutritional Information

(Estimated values per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	560 kcal	28%
Total Fat	18g	27%
Saturated Fat	4g	17%
Cholesterol	77mg	25%
Sodium	2421mg	100%
Total Carbohydrate	62g	20%
Dietary Fiber	5g	21%
Sugars	26g	103%
Protein	33g	65%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free hamburger buns and tamari instead of soy sauce (in the hoisin sauce, if making your own) to make this recipe gluten-free.
• Spicy Pork: Add a teaspoon of sriracha or chili garlic sauce to the hoisin marinade for an extra kick.
• Different Protein: Substitute the pork tenderloin with chicken thighs or even tofu for a vegetarian option. Adjust cooking times accordingly.
• Coleslaw Variations: Experiment with different types of cabbage or add other vegetables like jicama or bell peppers to the slaw.
• Herbs: Try using different herbs in the slaw, such as cilantro or mint, for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I marinate the pork for longer than overnight?
A: Yes, you can marinate the pork for up to 24 hours. The longer it marinates, the more flavorful it will become.

Q: Can I make the slaw ahead of time?
A: Yes, you can make the slaw a few hours ahead of time, but it’s best to add the dressing just before serving to prevent it from becoming too soggy.

Q: What is fish sauce, and can I substitute it?
A: Fish sauce is a condiment made from fermented fish. It adds a unique umami flavor to the slaw. If you don’t have fish sauce, you can substitute it with soy sauce or tamari, but the flavor will be slightly different.

Q: How do I know when the pork is cooked through?
A: The best way to ensure the pork is cooked through is to use a meat thermometer. Insert it into the thickest part of the tenderloin, and it should register 145 degrees Fahrenheit (63 degrees Celsius) for medium doneness.

Q: Can I grill the pork instead of roasting it?
A: Yes, you can grill the pork over medium heat for about 15-20 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).

Final Thoughts

These Hoisin Pork Tenderloin Sandwiches with Napa Slaw are a delightful combination of sweet, savory, and tangy flavors that are sure to tantalize your taste buds. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a gathering, this recipe is a winner. Don’t be afraid to experiment with the ingredients and make it your own. And most importantly, have fun in the kitchen! I encourage you to try this recipe and share your feedback. Pair it with a crisp, refreshing Asian beer or a light and fruity white wine for a complete and satisfying meal. Enjoy!