We ate dinner at a friend's house the other night and she made us the most delicious sandwich for dinner. I asked her for the recipe and after a little tweeking wanted to share this recipe. The bread is warm an crusty, the pork is very flavorful and the cabbage salad is crunchy and tangy, the perfect combination for a meal.
Marinade for pork:
1 C. hoisin sauce
1 Tbs. sambal olek (this is spicy, so go easy if it's for the kids)
2 cubes frozen garlic
2 cubes frozen ginger
1/2 C. red wine
1 C. sliced scallions
2 1-lb. pork tenderloins
2 tbs. peanut oil
salt and pepper to taste
Combine all ingredients in a Ziploc bag and marinade at least 3 hours or overnight.
To cook: Heat grill to high heat. Remove tenderloins from marinade and grill for 6 minutes per side.
While the pork grills, assemble napa cabbage salad:
2 Tbs. nam pla (fish sauce)
1/4 C. rice wine vinegar
1/4 C. of each: chopped basil, cilantro and mint leaves
1 Tbs. sugar
1 Tbs. soy sauce
2 C. shredded napa slaw (in a pinch, romaine lettuce can be used too)
1 C. shredded carrots
Combine first 5 ingredients. Mix cabbage and carrots together, and dress salad before serving.
Once pork is grilled, remove from heat and tent with foil on a plate for 5 minutes before slicing. Warm crusty rolls in the oven for 3 minutes and slice open. Thinly slice tenderloin and add few slices to one half of the roll, add a heaping spoonful of napa cabbage salad to the other side of the roll, close and enjoy!
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