Summary
| Yield | |
|---|---|
| Source | The National Pork Board |
| Prep Time | 1 hour |
Description
As featured at the 2012 Red Dress Awards.
Ingredients
- 1 pork tenderloin (about 1/4 pounds), trimmed if needed
- 3 T orange juice
- 1 T ponzu sauce
- 1 T reduced-sodium soy sauce
- 2 t canola oil
- 1⁄2 t cumin
- 1⁄2 t coriander
- 1⁄2 t black pepper
Instructions
Salad:
1 tablespoon canola oil
2 teaspoons ginger, minced
1 cup carrots, julienne-cut
4 cups shredded Napa cabbage (less than 1 small head)
2 cups shredded red cabbage
1 tablespoon black sesame seeds
2 teaspoons rice wine vinegar
2 medium scallions, sliced on a bias (1/4 cup)
3 tablespoons cilantro, chopped
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon freshly ground black pepper
To prepare pork, add orange juice, ponzu and soy sauce, oil, cumin, coriander, and pepper to a 1-gallon plastic zipper lock bag and add pork. Press out air, seal, and refrigerate for at least 1 hour up to overnight for maximum flavor. Preheat grill to medium-low (300 to 325°F). Remove pork from marinade and place at a 45-degree angle on an oiled grill. Close lid and grill on one side until browned, about 5 minutes. Turn to cook on the next side until browned and continue to turn until each side is browned. Cook just until firm when pressed in the thickest section or an inserted thermometer reads 145°F. Remove from grill and allow to rest 5 minutes. Slice at an angle into 1/2-inch pieces.
Meanwhile, to make salad, heat a large sauté pan or wok on medium heat. Add oil and once oil shimmers, add ginger and cook until fragrant, but not browned, about 30 seconds. Add carrots and stir-fry for 1 minute. Add cabbage, sesame seeds, and vinegar and stir-fry until vegetables are tender, about 3 minutes. Sprinkle in scallions, cilantro, soy sauce and pepper. Spoon cabbage onto plate and place pork slices on top.