I came up with this recipe last year when I was hungry, and had my usual assortment of random ingredients in the kitchen. It’s another one of those overnight marinades that is well worth the extra prep time.
I wanted to practice creating a balance of different flavors–sweet and savory from the hoisin sauce and honey on the pork, bitter from the mustard greens, and sour from the pickled radishes.
This preparation is flexible–you can use other cuts of pork, or even chicken breast, and it will turn out fine.
2 Pork Tenderloins
4 Cups Mustard Greens, chopped
3 Garlic Cloves, minced
3 Radishes, sliced thinly
1/2 Cup Hoisin Sauce
1/4 Cup Dark Soy Sauce
2 Tbs Honey
1 Cup Cider Vinegar
1/2 Cup Sugar
2 Tbs Rice Vinegar
1 Tbs Chili Powder
1 Tbs Chinese 5-Spice
1 Tsp Ginger Powder
1/2 Tsp Sesame Oil
Salt and Pepper to taste.
- Remove pork from the packaging, and pat dry with paper towels. Remove the silver skin with a sharp knife, and discard. Place the meat in a large ziplock bag, and set aside.
- Combine Hoisin sauce, soy sauce, garlic, vinegar, honey, and spices in a bowl, and mix thoroughly. Pour the mixture into the bag with the meat, and ensure it is coated evenly. Remove excess air from the bag, seal, and place in the fridge for at least four hours–overnight is better.
- Combine cider vinegar with 2 cups of water, sugar, and salt, and bring to a boil in a sauce pan. Stir in sliced radish, and allow to “pickle” for approximately 10 minutes, then remove from the heat, and allow to cool. Store in an airtight jar overnight.
- Remove the ziplock from the fridge, and let rest on the counter for at least 30 minutes. Preheat the oven to 400 degrees. Remove the meat from the bag, and pat dry with paper towels.
- Pour the remaining marinade into a small sauce pan, and reduce on medium heat to thicken, stirring occasionally.
- Heat 1 tablespoon of oil in a medium sautée pan on medium-high, and watch for the oil to streak. Sear the meat on all sides, and remove from the heat. Coat with the thickened sauce, and wrap tightly with aluminum foil. Place the meat on a baking sheet, and place in the oven to continue cooking–approximately 15 minutes.
- Place the sautée pan back on the heat, and stir in the mustard greens, and sesame oil until the greens begin to wilt and release water. Remove from the heat.
- Plate and serve.