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Hoisin Pork with Napa Cabbage

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Serves 4

Who needs take-out? Here, quick cooking pork tenderloin is the perfect protein for an easy weeknight stir-fry. The sweet napa cabbage marries beautifully with the mellow pork and the sweet and salty hoisin sauce ties it all together.
 

  • 1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
  • 1 tsp. kosher salt; more to taste
  • 3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
  • 2 Tbs. soy sauce
  • 1 Tbs. balsamic vinegar
  • 3 Tbs. canola or peanut oil
  • 2 tsp. minced garlic
  • 6 cups napa cabbage, cut into 1-1/2-inch pieces (about 3/4 lb.)
  • 1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
  • 1/4 cup thinly sliced fresh chives

In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.

Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.

Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.

Serving Suggestions

Serve with simple white rice.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 290; Fat (g): fat g 15; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 2; Protein (g): protein g 26; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 1190; Cholesterol (mg): cholesterol mg 65; Fiber (g): fiber g 3;

Photo: Scott Phillips

Great sauce, fast dinner!! For a quick meal, I used leftover grilled pork, sack of cabbage with carrots, and added some red pepper flakes! Stirred in cooked rice noodles.

added sliced celery, mushrooms, and at the end some cilantro with the tops of the chives - great dish

Good recipe, but it becomes great when the pork strips are marinated for 24 hrs. in hoisin, honey, lime juice, soy, grated ginger and paprika. Nothing bland about the result - as complained by some reviewers. And lo mein egg noodles are a perfect companion. Carl

Quick, easy, delicious. Next time, however, I will brown the pork in 3 installments rather than all @ once so it will brown/not lower the temp. I served with lo mien noodles and hubby took leftovers to work!

Simple but taste is very good. Easy to prepare.

This is a really great recipe. It is now a favorite and I have served it five times. Love your recipes and will be buying a subscription to the magazine soon. Doris

With the addition of a teaspoon of hot bean paste, this is a delicious stir fry with deep flavor. Easy to prepare because of the small amount of ingredients to chop.

I think the flavors are well balanced. Overcooked the Napa the first time. Was better prepared the second time and it was nice and crunchy in the dish. I agree with other reviewers that you could add a pinch of red pepper flakes to give it some more zip, but I loved it just like it was.

Substituted Kale for the Cabbage and made homemade Hoisin Sauce. Great recipe, needs a bit of salt and agreed that a bit of hot sauce would work as well.

This is a go-to in our house. Easy and delicious, and arguably even better the next day for yummy lunch leftovers.

This is a doozy, great taste, and the napa cabbage leaves behind a delicious, nourishing broth. A easy healthy treat the kids will love!!!!

It’s a great dish for a weekday family dinner. The flavor is not overpowering so my kids liked it too. It took approximately 25 minutes from start to finish.

I've made this twice. Delicious!

This was OK, but the flavors were a little bland so I served it with srircacha (sp?) sauce to add a little zip.

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