Pork Tenderloin with Diced Yuca
1. In a sauce pot add hoison, chili sauce, rice vinegar, chicken stock, ginger, sesame oil, salt & pepper.
2. Bring to a slight simmer and stir until thickened; about 5 – 7 minutes.
3. Remove from heat and cool slightly.
1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook covered for 4-7
minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a large skillet, saute beans and onion in oil until onion is tender. Add garlic; cook 1 minute
1. Add red cabbage, carrots, and onion to a large bowl.
2. In a separate bowl combine olive oil, ginger, garlic, brown sugar, soy sauce, sesame oil and rice
wine vinegar.
3. Whisk vigorously until well combined.
4. Pour ½ over vegetables and toss until well coated.
5. Serve with additional dressing, if needed.
1. Place pork and half of the asian bbq sauce in large plastic zipper bag.
2. Marinate in the refrigerator for 1-3 hours.
3. Preheat oven to 375 degrees
4. Scrape off excess marinade from pork; season evenly with salt.
5. ln large, heavy, ovenproof sauté pan, heat oil over medium-high heat.
6. Brown pork on all sides. (Be careful not to burn pork; marinade contains sugar that will burn
quickly.)
7. Once evenly browned transfer pan to the oven and roast for 5 minutes.
8. Brush pork generously with barbecue sauce; roast 10-15 minutes more or until a thermometer
registers 155-176°F (pork should be slightly pink on the inside).
Recipe courtesy of Arthur Artiles- Corporate Chef, MIC Food
9. Let rest 5 minutes before slicing.
1. Place the yuca into a pan and fill with enough water to cover. Stir in salt.
2. Bring to a boil over medium-high heat, cover, and cook until tender, about 5 minutes.
3. Drain.
***To hold yuca for serving; place it back in the pot and cover with hot (not boiling) water
1. In a small bowl combine orange juice, ponzu, lemon juice, scallions, ginger, mirin, sesame oil,
and salt.
2. Reserve.
Place Red Cabbage Slaw in the center of the plate. Serve with a side of Sesame Green Beans and a side
of Yuca. Drizzle the Ponzu Mojo over the Yuca. Slice the pork tenderloin and place over the cabbage. To
serve pour a little of the asian bbq sauce over the pork and garnish with sliced green onion tops or
minced chives.
Ingredients
Directions
1. In a sauce pot add hoison, chili sauce, rice vinegar, chicken stock, ginger, sesame oil, salt & pepper.
2. Bring to a slight simmer and stir until thickened; about 5 – 7 minutes.
3. Remove from heat and cool slightly.
1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook covered for 4-7
minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a large skillet, saute beans and onion in oil until onion is tender. Add garlic; cook 1 minute
1. Add red cabbage, carrots, and onion to a large bowl.
2. In a separate bowl combine olive oil, ginger, garlic, brown sugar, soy sauce, sesame oil and rice
wine vinegar.
3. Whisk vigorously until well combined.
4. Pour ½ over vegetables and toss until well coated.
5. Serve with additional dressing, if needed.
1. Place pork and half of the asian bbq sauce in large plastic zipper bag.
2. Marinate in the refrigerator for 1-3 hours.
3. Preheat oven to 375 degrees
4. Scrape off excess marinade from pork; season evenly with salt.
5. ln large, heavy, ovenproof sauté pan, heat oil over medium-high heat.
6. Brown pork on all sides. (Be careful not to burn pork; marinade contains sugar that will burn
quickly.)
7. Once evenly browned transfer pan to the oven and roast for 5 minutes.
8. Brush pork generously with barbecue sauce; roast 10-15 minutes more or until a thermometer
registers 155-176°F (pork should be slightly pink on the inside).
Recipe courtesy of Arthur Artiles- Corporate Chef, MIC Food
9. Let rest 5 minutes before slicing.
1. Place the yuca into a pan and fill with enough water to cover. Stir in salt.
2. Bring to a boil over medium-high heat, cover, and cook until tender, about 5 minutes.
3. Drain.
***To hold yuca for serving; place it back in the pot and cover with hot (not boiling) water
1. In a small bowl combine orange juice, ponzu, lemon juice, scallions, ginger, mirin, sesame oil,
and salt.
2. Reserve.
Place Red Cabbage Slaw in the center of the plate. Serve with a side of Sesame Green Beans and a side
of Yuca. Drizzle the Ponzu Mojo over the Yuca. Slice the pork tenderloin and place over the cabbage. To
serve pour a little of the asian bbq sauce over the pork and garnish with sliced green onion tops or
minced chives.
