Equipment
- Parchment Paper
- Bamboo steamer basket or any type of steamer pan set up will work also
Ingredients
Marinade
- 6 oz Pork tenderloin Its better to make a whole tenderloin and use what you need and then freeze the rest
- 1/2 cup Lime juice
- 1/2 tsp Garlic powder
- 1/4 tsp Paprika
- 2 tsp Extra-virgin olive oil
Sauce
- 1/4 cup Fire roasted tomatoes
- 1 tsp Reduced-sodium soy sauce
- 1 tsp Molasses
Buns
- 6 Bao Buns store bought or make your own see recipe in menu
- 2 tbsp Carrots cut into thin matchsticks
- 1 tbsp Fresh cilantro chopped
- 2 tbsp Cucumber cut into thin matchsticks
- 1/2 cup Kimchi
Instructions
- Trim the pork tenderloin of any excess fat and silver skin.
- Whisk together the lime juice, garlic powder, paprika, and salt in a bowl. Rub the pork tenderloin with the marinade in a covered container. Set aside in the refrigerator for 20 minutes or up to 24 hours.
- Lightly grease a grill or grill pan with nonstick spray. Preheat the grill or grill pan on medium heat. Cook the pork for 12 to 15 minutes, turning every 2 minutes until the tenderloin reaches an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and set it aside to rest for 5 minutes before slicing into thin strips.
- For the sauce: add all ingredients to a blender or food processor and blend until smooth. Adjust the seasoning with salt and pepper to taste.
- Prepare the Bao buns accoring to the directions on the package or if making your own see recipe in menu.
- Slice the bao buns at the crease (but not all the way through) Stuff them with pork, carrot, cilantro, and cucumber. Drizzle with sauce. Serve with kimchi.
Nutrition
Calories: 183kcal | Carbohydrates: 12g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 198mg | Potassium: 549mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2815IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg
Bao Buns
Equipment
- Parchment Paper
- Bamboo steamer basket or any type of steamer pan set up will work also
Ingredients
Marinade
- 6 oz Pork tenderloin Its better to make a whole tenderloin and use what you need and then freeze the rest
- 1/2 cup Lime juice
- 1/2 tsp Garlic powder
- 1/4 tsp Paprika
- 2 tsp Extra-virgin olive oil
Sauce
- 1/4 cup Fire roasted tomatoes
- 1 tsp Reduced-sodium soy sauce
- 1 tsp Molasses
Buns
- 6 Bao Buns store bought or make your own see recipe in menu
- 2 tbsp Carrots cut into thin matchsticks
- 1 tbsp Fresh cilantro chopped
- 2 tbsp Cucumber cut into thin matchsticks
- 1/2 cup Kimchi
Instructions
- Trim the pork tenderloin of any excess fat and silver skin.
- Whisk together the lime juice, garlic powder, paprika, and salt in a bowl. Rub the pork tenderloin with the marinade in a covered container. Set aside in the refrigerator for 20 minutes or up to 24 hours.
- Lightly grease a grill or grill pan with nonstick spray. Preheat the grill or grill pan on medium heat. Cook the pork for 12 to 15 minutes, turning every 2 minutes until the tenderloin reaches an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and set it aside to rest for 5 minutes before slicing into thin strips.
- For the sauce: add all ingredients to a blender or food processor and blend until smooth. Adjust the seasoning with salt and pepper to taste.
- Prepare the Bao buns accoring to the directions on the package or if making your own see recipe in menu.
- Slice the bao buns at the crease (but not all the way through) Stuff them with pork, carrot, cilantro, and cucumber. Drizzle with sauce. Serve with kimchi.
Nutrition
Calories: 183kcalCarbohydrates: 12gProtein: 19gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 198mgPotassium: 549mgFiber: 1gSugar: 5gVitamin A: 2815IUVitamin C: 20mgCalcium: 40mgIron: 1mg
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