Name: Beet Char Siu Pork Tenderloin with Beet Scallion Pancakes
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT10H0M0.000S
Yield: 4 servings, plus additional pancakes
Ingredients: 1 cup dried hibiscus flowers; 2 cups beet juice; 1/2 cup hoisin sauce; 1/2 cup soy sauce; 1/2 cup sugar; 1/2 cup distilled white vinegar; 1/4 cup sliced ginger; 1/4 cup pomegranate molasses; 2 teaspoons toasted sesame oil; 1/4 teaspoon five-spice powder; 2 pork tenderloins, cleaned; Kosher salt and freshly ground black pepper; 3 cups milk; 1 cup diced cooked beets; 5 large eggs; 1 1/4 cups all-purpose flour; 3 tablespoons extra-virgin olive oil; 1 tablespoon sugar; 2 teaspoons kosher salt; 2 bunches scallions, sliced; Nonstick cooking spray, for the pan; 1 cup tamari soy sauce; 1 cup Dijon mustard; 2 large shallots, finely diced (about 1 cup); Canola oil, for frying; Kosher salt; 2 cups mirin; 2 cups rice vinegar; 1 beet, peeled and grated with a box grater; Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

For the pork: Bring 2 cups water to a boil in a saucepan. Remove from the heat, add the hibiscus flowers and let steep until the mixture cools to room temperature. Strain and reserve the hibiscus water; discard the flowers.
Mix the hibiscus water, beet juice, hoisin, soy sauce, sugar, white vinegar, ginger, pomegranate molasses, sesame oil and five-spice powder in a saucepan. Bring to a simmer; simmer until the mixture has the consistency of a glaze and coats a spoon, about 1 hour. Cool the glaze. Reserve 1/4 cup of the glaze for grilling.
Season the pork with salt and pepper. Pour the remaining glaze over the pork in a container and marinate the pork, refrigerated, at least 8 hours and up to 12 hours.
For the beet scallion pancakes: Meanwhile, blend the milk and beets in a blender. Add the eggs, flour, olive oil, sugar and salt and blend until smooth. Mix in the sliced scallions.
Spray an 8-inch nonstick pan with nonstick spray and heat over medium heat. Using a 4-ounce ladle, ladle in the batter to make a
crepe-like pancake, swirling the batter up the sides for a lacy edge. Cook until bubbling at the edges and matte, 1 to 1 1/2 minutes. Flip the pancake and cook until golden brown on both sides and cooked through, another 1 minute. Transfer to a plate and keep warm. Repeat with the remaining batter, spraying the pan with nonstick spray between pancakes.
For the soy mustard: Mix together the soy sauce and mustard in a bowl. Reserve for serving.
For the crispy fried shallots: Add the shallots and 2 inches cold canola oil to a medium heavy pot and set over medium-high heat. When the oil comes to a boil, after about 5 minutes, begin to stir occasionally with a wooden spoon and continue to cook until the shallots start to get a little color, about another 3 minutes. Continue to cook, stirring constantly now to help ensure an even color, until the shallots turn deep golden brown, 3 to 4 minutes more. Watch carefully so they don't get too dark and become bitter and burnt. Immediately strain the shallots from the oil, reserving the oil for grilling the pork, and sprinkle them with a pinch of kosher salt.
For the pickled beets: Bring the mirin and rice vinegar to a boil in a small saucepan; remove from the heat. Pour over the grated beets in a medium heatproof bowl and season with salt and pepper. Let sit for at least 15 minutes to pickle.
Prepare a grill for medium-high heat. Preheat the oven to 375 degrees F.
Remove the pork from the marinade (discard the marinade). Drizzle the pork with some of the reserved shallot oil. Grill the pork, brushing with the reserved glaze, until the glaze is sticky and slightly charred, 7 to 10 minutes Transfer the pork to a baking sheet, place in the oven and cook until it reaches an internal temperature of 145 degrees F, another 5 to 7 minutes. Let rest 5 to 10 minutes.
Cut the pork on a bias into 1/2-inch-thick slices. Serve family style with the pickled beets and crispy shallots in piles next to the pork and beet pancakes folded on a platter. To eat: place a couple of slices of pork in a pancake with some of the pickled beets, crispy shallots and the soy mustard sauce, fold up and eat.

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Beet Char Siu Pork Tenderloin with Beet Scallion Pancakes

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