Ingredients

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 3/4 teaspoons kosher salt

2 tsp freshly grown pepper

1/2 tsp five-spice powder

1 (1 1/2 pound) pork tenderloin, trimmed

cooking spray

2 tbsp. canola oil

2 tbsp. dark sesame oil

8 Napa cabbage leaves

2 cups thinly sliced cucumber

1 cup 1-inch green onion pieces

8 tsp hoisin sauce

4 tsps. sambal oelek (like Huy Fong chile paste)

Preparation

  1. Combine first 5 ingredients, stirring well; rub spice mixture evenly over all sides of pork. Place pork in a zip-lock plastic bag and seal. Marinate in fridge for 1 hour, turning every 20 mins.
  2. Preheat oven to 375.
  3. Remove pork from fridge, let stand at room temp for 20 minus. Remove pork from bag and discard marinade. Place pork on a broiler pan coated with cooking spray. Back at 375 for 20 minutes or until a thermometer inserted into thickest portion registers 120. Remove from oven and let stand 10 minutes. Cut pork crosswise into 2-inch pieces and shred with 2 forks.
  4. Heat a large non-stick skillet over med-high heat. Add 1 tbsp. canola oil and 1 tbsp. sesame oil to pan. Swirl to coat. Add half of shredded pork to pan; sauté 4 minutes or until browned and edges are crisp, stirring occasionally. Repeat procedure with remaining oils & pork. Place 1 cabbage leaf on each of 8 plates; divide pork evenly among leaves. Top each serving with 1/4 cup cucumber and 2 tbsp. green onion. Drizzle with 1 tsp hoisin over each serving and top each with 1/2 tsp sambal oelek.