This fresh slaw is packed with flavour and the addition of Canadian ginseng. It is delicious teamed with lean pork tenderloin. Enjoy it in a portable wrap on-the-go or for a meal at home.
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 servings
1 pork tenderloin (12 oz/350 g)
1/2 tsp (2 mL) each salt and pepper, divided
1/4 cup (60 mL) vegetable oil, divided
3 tbsp (45 mL) hoisin sauce
2 tbsp (30 mL) sesame oil
2 tbsp (30 mL) rice wine vinegar
1 tbsp (15 mL) lime juice
1 1/2 tsp (7 mL) Canadian Ginseng Slices, lightly crushed
1 tsp (5 mL) honey
2 cups (500 mL) bean sprouts
1 cup (250 mL) matchstick carrots
1 cup (250 mL) matchstick red peppers
2 green onions, sliced
4 large flour tortillas
Preheat oven to 375°F (190°C). Pat pork tenderloin dry with paper towel; season with half of the salt and pepper. Heat 1 tbsp (15 mL) vegetable oil in large skillet set over medium-high heat; cook pork, turning occasionally, for 6 to 8 minutes or until browned all over.
Meanwhile, whisk hoisin sauce with sesame oil; divide in half. Brush tenderloin with half of the hoisin sauce mixture. Transfer to rimmed baking sheet; bake for 12 to 15 minutes or until instant-read thermometer inserted in centre registers 155°F (68°C). Let stand for 10 minutes; slice thinly.
Meanwhile, whisk together remaining hoisin sauce mixture, rice wine vinegar, lime juice, ginseng slices, honey, and remaining salt and pepper. Slowly whisk in remaining vegetable oil. In bowl, combine bean sprouts, carrots, red peppers and green onions; toss with dressing. Wrap with pork slices in flour tortillas.
Tip: Add fresh cilantro leaves and sliced red chili peppers to tortillas if desired.