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Braised Tenderloin Bao Buns



Prep Time

2.5 hr

Cook Time

1 hr


File this one under an alternative to a traditional taco tuesday. Since bao buns are taco shaped, and you fill them with meat, topped by vegetables and eat them with your hands, I think they totally qualify as a taco.


  • 1 c soy sauce
  • 1/2 c rice wine vinegar
  • 1/4 c mirin
  • 1/4 c sesame oil
  • Juice of 3 cara cara oranges
  • 1 T honey
  • 2 cloves of garlic, minced
  • 1 inch knob ginger, grated
  • 2 Coleman Pork Tenderloins
  • Bao buns
  • Pickled veggies
  • Thinly sliced jalapeño
  • Sliced green onion
  • Cilantro leaves

Lindsay Eats

Meet Lindsay of Lindsay Eats!

Lindsay's culinary journey began with her grandmother’s holiday feasts and evolved into creating delightful family-friendly dishes in her own kitchen. Inspired by her roots and a passion for experimenting with flavors, Lindsay now crafts meals that combine nostalgic recipes with a fresh, Southern California twist.


Whisk together soy, vinegar, mirin, oil, juice, honey, garlic, and ginger. Remove and reserve 1/2 cup for later.
Place tenderloins in a large dutch oven or braiser. Pour marinade over top.Refrigerate for 2 hours.
Remove from fridge.
Preheat oven to 300.
Cook tenderloin covered until 145 degrees.
Let rest covered for 10 minutes.
Remove pork from pan, and chop. Toss with reserved marinade.
Fill buns with pork, pickled veg, jalapeño, green onions, and cilantro as desired.

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