Pork Tenderloin and Napa Cabbage Salad with Ginger Dressing
4

Serves 6

Prepared teriyaki sauce makes a quick marinade for this pork tenderloin, accompanied by a salad of crisp cabbage, carrots and radishes.

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    Ingredients: 
    • 1 (10 ounce) bottle teriyaki sauce
    • 1 small pork tenderloin, about 1 1/2 pounds
    • 3/4 cup rice vinegar
    • 3 tablespoons sugar
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon soy sauce
    • 1 tablespoon grated ginger root, or 2 teaspoons dried ginger
    • 5 cups shredded Napa cabbage
    • 1/2 cup cilantro leaves
    • 1/2 cup thinly sliced scallions
    • 1 cup bean sprouts
    • 1 cup thinly sliced red radishes
    • 1 cup thinly sliced carrot
    • 1 tablespoon canola oil
    • 8 ounces canned baby corn
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    Method: 

    In a medium bowl, pour teriyaki sauce over pork tenderloin and set aside to marinate while preparing salad.

    In a large bowl, whisk together rice vinegar, sugar, toasted sesame oil, soy sauce and ginger. Add cabbage, cilantro, scallions, bean sprouts, radishes and carrots to this mixture and toss to coat. Set aside while cooking pork.

    Preheat a large skillet over medium high heat. Add canola oil, then pork tenderloin, reserving marinade, and brown each side, about 2 minutes. Pour marinade into pan and bring to a boil. Reduce to a low simmer and cover pan. Cook 8 to 12 minutes, until pork is cooked through and no longer pink in the center. Remove pork from pan and let rest. Bring sauce back to a boil. Cook uncovered for 5 minutes, until sauce is reduced, thick and syrupy.

    Divide cabbage mixture among plates and top with baby corn. Cut pork into thin slices and arrange on top of salad. Drizzle teriyaki sauce over tenderloin and serve.

    Nutritional Info: 
    Per Serving:400 calories (110 from fat), 12g total fat, 3g saturated fat, 105mg cholesterol, 1300mg sodium, 32g carbohydrate (3g dietary fiber, 19g sugar), 38g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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