Ingredients: 2 pork tenderloins (about 1 pound each) Marinade: 2 tablespoons hoisin sauce 2 tablespoons grenadine syrup or pomegranate juice 2 teaspoons soy sauce 1 teaspoon minced ginger 1 teaspoon minced garlic (about 2 cloves) 1 teaspoon sesame oil Rice Salad: 4 cups steamed white rice, cooled 1 cup shredded green cabbage 1 cup grated or finely shredded carrots 1⁄2 cup coarsely chopped peanuts or cashews 1⁄4 cup chopped cilantro 1 ⁄4 cup chopped green onions 1⁄4 cup soy sauce 3 tablespoons rice wine vinegar 3 tablespoons canola oil 2 tablespoons sugar (optional) 1 tablespoon sesame seeds 2 teaspoons Oriental sesame oil

Directions: Place pork in a resealable plastic bag. Combine marinade ingredients in small bowl; pour over pork in bag. Turn bag to coat pork with marinade. Refrigerate for at least 1 hour or overnight. Heat oven to 425°F. (If desired, line roasting pan with aluminum foil for easy cleanup.) Remove pork from bag; discard marinade. Place pork on rack in roasting pan and roast for 20 to 30 minutes or until the pork’s internal temperature reaches 155°F. Remove from oven and let stand for 10 to 15 minutes. For salad, combine rice, cabbage, carrots, nuts, cilantro, and green onions in a large bowl. Stir together soy sauce, vinegar, canola oil, sugar (optional), sesame seeds, and sesame oil in small bowl; pour over rice mixture. Lightly toss until combined. Thinly slice pork and serve over rice salad. Makes 6 to 8 servings. (Recipe from National Pork Board) *See more recipes in our vegetables & salads collection