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Gingered Pork Tenderloin Salad

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  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.

Recipe Summary

Difficulty Level: 
Side Dish

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