Directions

1. Place pork in a resealable plastic bag. Combine marinade ingredients in small bowl (2 Tbs hoisin sauce, 2 Tbs grenadine, 2 tsp soy sauce, 1 tsp ginger, 1 tsp garlic, 1 tsp sesame oil); pour over pork in bag. Turn bag to coat pork with marinade. Refrigerate for at least 1 hour or overnight.
2. Preheat oven to 425 degrees F. (Line roasting pan with aluminum foil for easy clean up, if desired.) Remove pork from bag; discard marinade. Place pork on rack in roasting pan and roast for 20-27 minutes or until the pork’s internal temperature reaches 145 degrees F. Remove from oven and let stand for 10 minutes.
3. For salad, combine rice, cabbage, carrots, nuts, 1 cup chopped cilantro and green onions in a large bowl. Stir together 1/4 cup soy sauce, 3 Tbs vinegar, 3 Tbs canola oil, 2 Tbs sugar (optional), 1/4 cup minced cilantro, 1 Tbs sesame seeds and 2 tsp sesame oil in small bowl; pour over rice mixture. Lightly toss until combined.
4. Thinly slice pork and serve over rice salad*
5. *In Chinese tradition, one is not allowed to use a knife on the first day of the New Year. This dish can be prepared ahead of time and assembled the day of celebration. GUNG HAY FAT CHOY!