Gingered Pork Tenderloin Salad Recipe
Ingredients
| 1/2 cup ginger preserves | ||
| Rice vinegar | 1/3 Cup (16 tbs) | |
| 1/3 cup low-sodium soy sauce | ||
| 1 1/2 tablespoons dark sesame oil | ||
| Pork tenderloin | 1 | |
| Vegetable cooking spray | ||
| Napa chinese cabbage | 6 Cup (16 tbs), shredded | |
| Sweet red pepper | 1 Cup (16 tbs), thinly sliced | |
Directions
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.
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.
Chef
