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Hoisin Pork Tenderloin Sandwiches

1 cup hoisin sauce
2 Tbsp. sambal
2 Tbsp. garlic, finely chopped
2 Tbsp. ginger, finely chopped
1/2 cup red wine
1/4 cup scallions, white part only, chopped
2 pork tenderloins (8 ounces each)
salt and freshly ground black pepper
2 Tbsp. canola oil
4 large sesame seed buns

In a large bowl, combine hoisin sauce, sambal, garlic, ginger, wine and scallions. Mix until well blended and add pork. Coat the pork well. Marinate covered in the refrigerator for at least 3 hours.

Preheat oven to 350 degrees. Season the pork with salt and pepper. Heat a large ovenproof skillet on high heat and add oil. Coat the pan well. Add the pork and brown for about 5 minutes, turning once. Roast the pork in the oven about 12 to 15 minutes. The interior of the pork should remain pink. Allow the pork to rest for 5 minutes and cut into ¼ inch slices.

Top the bottoms of the buns with coleslaw. Add 6 to 8 slices of pork per sandwich and top with coleslaw. Cut the sandwiches in half and serve.     

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Hoisin Marinated Chicken

2 cups hoisin sauce
4 Tbsp. sambal
2 bunches scallions, white and green part, chopped
1 cup dry red wine
1/2 cup garlic, finely chopped
1/2 cup ginger, finely chopped
2 tsp. black pepper, freshly ground
4 chicken breasts with drumettes and 4 chicken leg-thigh pieces
Salt to taste

In a large bowl, combine the hoisin sauce, sambal, scallions, wine, garlic, ginger and pepper and mix. Add the chicken, and coat well. Marinate in the refrigerator for at least four hours.

Heat outdoor grill or preheat a broiler. Spray the grill with nonstick cooking spray. Season the chicken with salt to taste and grill or broil. Turn the chicken once until brown, about 12 to 15 minutes. Serve hot on fried rice