Sweet mandarin meets the heat of chili peppers in this tantalizing glazed pork recipe.
2 (12-14 oz) pork tenderloins, silverskin removed
Traeger Pork & Poultry Rub
3/4 Cup mandarin orange sauce
1 Whole chipotle pepper in adobo sauce, diced, plus 1/2 teaspoon adobo sauce
jasmine rice, cooked
1/2 Head shredded cabbage
kosher salt
1 Large English cucumber, diced
2 Large scallions, thinly sliced
1 Medium red bell pepper, diced
1 Large carrot, grated
2 Tablespoon fresh chopped cilantro
1/4 Cup seasoned rice vinegar
1 Tablespoon grated ginger
1 Tablespoon honey
1 Tablespoon sesame oil
1 Large lime, juiced
1/2 Cup canola oil
toasted sesame seeds
2 (12-14 oz) pork tenderloins, silverskin removed
To Taste Traeger Pork & Poultry Rub
3/4 Cup mandarin orange sauce
1 Whole chipotle pepper in adobo sauce, diced, plus 1/2 teaspoon adobo sauce
1/2 Head shredded cabbage
As Needed kosher salt
1 Large English cucumber, diced
2 Large scallions, thinly sliced
1 Medium red bell pepper, diced
1 Large carrot, grated
2 Tablespoon fresh chopped cilantro
1/4 Cup seasoned rice vinegar
1 Tablespoon grated ginger
1 Tablespoon honey
1 Tablespoon sesame oil
1 Large lime, juiced
1/2 Cup canola oil
As Needed toasted sesame seeds
As Needed jasmine rice, cooked