MIC Food | Pork Tenderloin with Diced Yuca
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Pork Tenderloin with Diced Yuca

MIC Food Pork Tenderloin with Diced Yuca

Pork Tenderloin with Diced Yuca

MIC Food Pork Tenderloin with Diced Yuca

Yields1 Serving
Prep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs
INGREDIENTS
 1 cup Asian BBQ sauce (recipe follows)
 2 lbs Sesame green beans (recipe follows)
 2 lbs Red cabbage slaw (recipe follows)
 4 lbs Pork Tenderloin (recipe follows)
 2 lbs Pure & Simple® Diced Yuca (recipe follows)
 1 cup Ponzu Mojo (recipe follows)
For the Asian BBQ Sauce:
 ¾ cup hoison sauce
 ¼ cup sweet chili sauce
 ¼ cup rice wine vinegar
 ¼ cup chicken stock
 2 tbsp ginger, minced
 1 tsp toasted sesame oil
 2 tbsp sesame seeds, mixed white and black, toasted
 Salt & Pepper to taste
For Green Beans
 2 lbs fresh green beans, trimmed
  cup finely chopped sweet onion
 3 tbsp canola oil
 3 garlic cloves
 ¼ cup reduced-sodium soy sauce
 1 tsp pepper
 1 tbsp sesame seeds, toasted
For Red Cabbage Slaw
 ½ head red cabbage, shredded
 1 cup carrots, juilienned
 ½ medium red onion, julienned
 2 tbsp blended oil
 2 tsp ginger, minced
 2 cloves garlic, minced
 2 tbsp brown sugar
 ¼ cup low sodium soy sauce
 1 tsp sesame oil
 3 tbsp rice wine vinegar
For Ponzu Mojo Sauce
 1 cup orange juice
 ½ cup ponzu sauce
 ¼ cup lemon juice
 4 tbsp thinly sliced scallions
 4 tsp grated fresh peeled ginger
 4 tsp mirin
 2 tsp toasted sesame oil
 ½ tsp kosher salt
PROCEDURE
1

1. In a sauce pot add hoison, chili sauce, rice vinegar, chicken stock, ginger, sesame oil, salt & pepper.
2. Bring to a slight simmer and stir until thickened; about 5 – 7 minutes.
3. Remove from heat and cool slightly.

For the Green Beans:
2

1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook covered for 4-7
minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a large skillet, saute beans and onion in oil until onion is tender. Add garlic; cook 1 minute

For the Red Cabbage Slaw
3

1. Add red cabbage, carrots, and onion to a large bowl.
2. In a separate bowl combine olive oil, ginger, garlic, brown sugar, soy sauce, sesame oil and rice
wine vinegar.
3. Whisk vigorously until well combined.
4. Pour ½ over vegetables and toss until well coated.
5. Serve with additional dressing, if needed.

For the Pork Tenderloin
4

1. Place pork and half of the asian bbq sauce in large plastic zipper bag.
2. Marinate in the refrigerator for 1-3 hours.
3. Preheat oven to 375 degrees
4. Scrape off excess marinade from pork; season evenly with salt.
5. ln large, heavy, ovenproof sauté pan, heat oil over medium-high heat.
6. Brown pork on all sides. (Be careful not to burn pork; marinade contains sugar that will burn
quickly.)
7. Once evenly browned transfer pan to the oven and roast for 5 minutes.
8. Brush pork generously with barbecue sauce; roast 10-15 minutes more or until a thermometer
registers 155-176°F (pork should be slightly pink on the inside).
Recipe courtesy of Arthur Artiles- Corporate Chef, MIC Food
9. Let rest 5 minutes before slicing.

Fore Pure & Simple Yuca
5

1. Place the yuca into a pan and fill with enough water to cover. Stir in salt.
2. Bring to a boil over medium-high heat, cover, and cook until tender, about 5 minutes.
3. Drain.
***To hold yuca for serving; place it back in the pot and cover with hot (not boiling) water

For the Ponzu Mojo Sauce
6

1. In a small bowl combine orange juice, ponzu, lemon juice, scallions, ginger, mirin, sesame oil,
and salt.
2. Reserve.

TO PLATE
7

Place Red Cabbage Slaw in the center of the plate. Serve with a side of Sesame Green Beans and a side
of Yuca. Drizzle the Ponzu Mojo over the Yuca. Slice the pork tenderloin and place over the cabbage. To
serve pour a little of the asian bbq sauce over the pork and garnish with sliced green onion tops or
minced chives.

Ingredients

INGREDIENTS
 1 cup Asian BBQ sauce (recipe follows)
 2 lbs Sesame green beans (recipe follows)
 2 lbs Red cabbage slaw (recipe follows)
 4 lbs Pork Tenderloin (recipe follows)
 2 lbs Pure & Simple® Diced Yuca (recipe follows)
 1 cup Ponzu Mojo (recipe follows)
For the Asian BBQ Sauce:
 ¾ cup hoison sauce
 ¼ cup sweet chili sauce
 ¼ cup rice wine vinegar
 ¼ cup chicken stock
 2 tbsp ginger, minced
 1 tsp toasted sesame oil
 2 tbsp sesame seeds, mixed white and black, toasted
 Salt & Pepper to taste
For Green Beans
 2 lbs fresh green beans, trimmed
  cup finely chopped sweet onion
 3 tbsp canola oil
 3 garlic cloves
 ¼ cup reduced-sodium soy sauce
 1 tsp pepper
 1 tbsp sesame seeds, toasted
For Red Cabbage Slaw
 ½ head red cabbage, shredded
 1 cup carrots, juilienned
 ½ medium red onion, julienned
 2 tbsp blended oil
 2 tsp ginger, minced
 2 cloves garlic, minced
 2 tbsp brown sugar
 ¼ cup low sodium soy sauce
 1 tsp sesame oil
 3 tbsp rice wine vinegar
For Ponzu Mojo Sauce
 1 cup orange juice
 ½ cup ponzu sauce
 ¼ cup lemon juice
 4 tbsp thinly sliced scallions
 4 tsp grated fresh peeled ginger
 4 tsp mirin
 2 tsp toasted sesame oil
 ½ tsp kosher salt

Directions

PROCEDURE
1

1. In a sauce pot add hoison, chili sauce, rice vinegar, chicken stock, ginger, sesame oil, salt & pepper.
2. Bring to a slight simmer and stir until thickened; about 5 – 7 minutes.
3. Remove from heat and cool slightly.

For the Green Beans:
2

1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook covered for 4-7
minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a large skillet, saute beans and onion in oil until onion is tender. Add garlic; cook 1 minute

For the Red Cabbage Slaw
3

1. Add red cabbage, carrots, and onion to a large bowl.
2. In a separate bowl combine olive oil, ginger, garlic, brown sugar, soy sauce, sesame oil and rice
wine vinegar.
3. Whisk vigorously until well combined.
4. Pour ½ over vegetables and toss until well coated.
5. Serve with additional dressing, if needed.

For the Pork Tenderloin
4

1. Place pork and half of the asian bbq sauce in large plastic zipper bag.
2. Marinate in the refrigerator for 1-3 hours.
3. Preheat oven to 375 degrees
4. Scrape off excess marinade from pork; season evenly with salt.
5. ln large, heavy, ovenproof sauté pan, heat oil over medium-high heat.
6. Brown pork on all sides. (Be careful not to burn pork; marinade contains sugar that will burn
quickly.)
7. Once evenly browned transfer pan to the oven and roast for 5 minutes.
8. Brush pork generously with barbecue sauce; roast 10-15 minutes more or until a thermometer
registers 155-176°F (pork should be slightly pink on the inside).
Recipe courtesy of Arthur Artiles- Corporate Chef, MIC Food
9. Let rest 5 minutes before slicing.

Fore Pure & Simple Yuca
5

1. Place the yuca into a pan and fill with enough water to cover. Stir in salt.
2. Bring to a boil over medium-high heat, cover, and cook until tender, about 5 minutes.
3. Drain.
***To hold yuca for serving; place it back in the pot and cover with hot (not boiling) water

For the Ponzu Mojo Sauce
6

1. In a small bowl combine orange juice, ponzu, lemon juice, scallions, ginger, mirin, sesame oil,
and salt.
2. Reserve.

TO PLATE
7

Place Red Cabbage Slaw in the center of the plate. Serve with a side of Sesame Green Beans and a side
of Yuca. Drizzle the Ponzu Mojo over the Yuca. Slice the pork tenderloin and place over the cabbage. To
serve pour a little of the asian bbq sauce over the pork and garnish with sliced green onion tops or
minced chives.

Pork Tenderloin with Diced Yuca


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