Gingered Pork Tenderloin Salad
|Ginger preserves||1⁄2 Cup (8 tbs)|
|Rice vinegar||1⁄3 Cup (5.33 tbs)|
|Low sodium soy sauce||1⁄3 Cup (5.33 tbs)|
|Dark sesame oil||1 1⁄2 Tablespoon|
|Pork tenderloin||1 Pound (1 In Number)|
|Vegetable cooking spray||1|
|Shredded napa cabbage/Other chinese cabbage||6 Cup (96 tbs)|
|Thinly sliced sweet red pepper||1 Cup (16 tbs)|
Combine first 4 ingredients in a small saucepan.
Place over medium heat; bring to a boil, stirring constantly.
Remove from heat, and let cool completely.
Trim fat from tenderloin.
Place tenderloin in a heavy-duty, zip-top plastic bag.
Pour half of soy sauce mixture over tenderloin; reserve remaining soy sauce mixture.
Seal bag; shake until tenderloin is coated.
Marinate in refrigerator at least 2 hours, turning occasionally.
Remove tenderloin from marinade, reserving marinade.
Insert meat thermometer into thickest part of tenderloin, if desired.
Place marinade in a small saucepan.
Bring to a boil; remove from heat, and set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place tenderloin on rack; grill, covered, 20 minutes or until meat thermometer registers 160°, turning and basting occasionally with reserved marinade.
Let tenderloin stand 10 minutes; slice diagonally across grain into thin slices.
Combine cabbage and red pepper.
Pour remaining half of soy sauce mixture over cabbage mixture; toss lightly.
Spoon cabbage mixture evenly onto individual salad plates.
Arrange tenderloin slices over cabbage mixture.