Sesame Ginger Pork Buns


Sesame Ginger Pork Buns

Entered in the 2015 Blogger Recipe Challenge – Submitted by Good Grief Cook


1-pound pork tenderloin
¼ cup mirin
¼ cup low sodium soy sauce
1-tablespoon toasted sesame oil
2 tablespoons Healthy Solutions Spice Blends Sesame Ginger Tuna, divided
2 tablespoons honey
1-tablespoon brown sugar
¼ cup hoisin sauce
8 plain Asian steam buns or slider rolls
1 cup shredded napa cabbage
quick pickle chips (recipe follows)* or store bought sweet pickle chips
fresh cilantro leaves


Place pork tenderloin in  zippered plastic bag. In small bowl, whisk mirin, soy sauce, sesame oil and 2 teaspoons of spice blend; pour over pork in bag. Seal bag squeezing out as much air as possible. Marinate pork for 30 minutes or as long as overnight. Heat oven to 400F.  Line a shallow roasting pan with foil. Remove pork from marinade, pat dry; discard marinade. Brush pork with honey. Mix brown sugar with remaining spice blend; sprinkle all over pork.  Roast pork in prepared pan for 20 to 30 minutes or until meat thermometer registers 155 to 160F. Let pork rest on cutting surface for 5 minutes. Cut into thin slices. Meanwhile, prepare steam buns according to package directions. Open steamed buns. Layer bottoms with some hoisin sauce, napa cabbage, pork slices and pickle chips. Sprinkle with cilantro. Serve immediately. Makes 8 servings.


*Quick Pickle Chips

½ English cucumber (do not peel) thinly sliced
½ cup water
½ cup white vinegar
¼ cup sugar
1-teaspoon kosher salt

Place cucumbers in a heat proof bowl. Bring water, vinegar, sugar and salt to a boil, stirring to dissolve sugar. Pour hot liquid over cucumbers. Let cucumbers stand at least 30 minutes. Chill until ready to use. Can be made 1 week in advance.

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