Gingered Tenderloin Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Prep: 15 minutes Marinate: 2 hours Cook: 20 minutes Ingredients:
1/2 cup ginger preserves |
1/3 cup rice vinegar |
1/3 cup low-sodium soy sauce |
1 1/2 tablespoons dark sesame oil |
1 (1-pound) pork tenderloin |
vegetable cooking spray |
6 cups shredded napa cabbage (or other chinese cabbage) |
1 cup thinly sliced sweet red pepper |
Directions:
1. 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.
2. Trim fat from tenderloin. Place tenderloin in a large heavy-duty, zip-top plastic bag. Pour half of soy sauce mixture over tenderloin; reserve remaining soy sauce mixture. Seal bag, and shake until tenderloin is well coated. Marinate in refrigerator at least 2 hours, turning bag occasionally.
3. 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.
4. 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.
|
|