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Sticky Barbecued Pork With Asian Greens

2 unseasoned pork tenderloins (about 1¾ pounds total)

Vegetable oil, for brushing

2 tablespoons hoisin or char siu sauce

2 tablespoons spicy black bean sauce (may substitute black bean garlic sauce)

3 scallions

2 cloves garlic

Salt

2 bunches choy sum or broccoli raab

1 tablespoon oyster sauce

1 teaspoon low-sodium soy sauce

1 tablespoon toasted/roasted sesame seeds, for garnish

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames.

While the grill is heating up, trim off and discard any silver skin and visible fat from the tenderloins. Brush the meat with oil, then place it on the grate; cover and cook for about 15 minutes, turning the tenderloins occasionally for nice color on all sides.

Meanwhile, whisk together the hoisin or char siu sauce and spicy black bean sauce. Trim the scallions, then thinly slice the white and light-green parts on the diagonal. Crush the garlic, then cut it into slivers.

Uncover the grill; brush the sauce mixture all over the tenderloins and cook uncovered for 1 to 2 minutes, until nicely glazed. The internal temperature of the meat should register 145 to 150 degrees on an instant-read thermometer. Transfer the tenderloins to a cutting board to rest.

While the meat is resting, bring a large pot of salted water to a boil over high heat. Trim the leaves from the choy sum or broccoli raab, and slice off any tough stem ends. Cut the stems into 2-inch lengths. Add to the water; once it returns to a boil, cook for 4 minutes (choy sum) or 2 minutes (broccoli raab). Drain, and transfer to a mixing bowl.

Immediately add the garlic, oyster sauce and soy sauce, tossing to coat evenly.

Cut the pork into slices as thin or thick as you'd like. Divide among individual plates, along with portions of the dressed greens. Garnish with the scallions and sesame seeds. Serve warm or at room temperature.

Serves 4

Nutrition | Per serving: 330 calories, 44 g protein, 12 g carbohydrates, 11 g fat, 3 g saturated fat, 130 mg cholesterol, 930 mg sodium, 0 g dietary fiber, 7 g sugar

Adapted from Donna Hay's "Life in Balance: A Fresher Approach to Eating" (Harper360/HarperCollins, September 2016).

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