- 2 Pork Tenderloin
- 1/4 to 1/2 C of Char Siu Bbq Sauce, you can find this in a jar in the Asian Aisle
- 1/4 C brown Sugar
- 1/2 C Tamari Sauce
- 1/2 C Scallions, minced
- 1/4 White Vinegar
- 1 Box of Chateau Foods Bread Dumplings, you can find these in the frozen food aisle at your local grocery or order online HERE
- 1 Jalapeno sliced thin
- 4 Scallions, sliced into thin strips
- Butter Lettuce Leaves, optional
- Olive Oil, Salt & Pepper
- Pat the tenderloin dry with a paper towel and place in a low dish.
- Rub well with olive oil, then salt and pepper the tenderloin. Cover with some of the jalapeno slices. Set aside.
- Next, make the sauce/glaze.
- Combine the Tamari, Char Siu, Brown Sugar, Vinegar, and Scallions and whisk until smooth. Divide into two bowls. You will use one for basting and one for dressing when you serve.
- The weather was not conducive to grilling this day so I used my indoor grill pan and seared off the tenderloin on all sides.
- Preheat your oven to 375 degrees.
- When the tenderloin are seared off on all sides, and if you’re using a cast iron pan, place the pan in the heated oven.
- Cook the tenderloin for an additional 15 to 20 minutes, basting with the glaze every few minutes. Internal temp should be about 165 degrees.
- Remove from oven, cover with foil, and let sit for 20 minutes.
- Slice very thin.
- Steam the dumplings and add the garnish!
Create a food board for a fun meal!