Roasted Sesame Pork Tenderloin with Asian Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a tasty next-day lunch, wrap leftovers in a flour tortilla. Ingredients:
3 tablespoons soy sauce |
1/2 cup sesame-ginger dressing, divided |
1 (1-lb.) pork tenderloin |
1 head napa cabbage, shredded (about 4 cups) |
4 green onions, sliced |
2 large carrots, grated |
1 cup chopped fresh cilantro |
1/4 cup chopped wasabi-and-soy sauce-flavored almonds |
Directions:
1. Preheat oven to 450°. Whisk together soy sauce and 1/4 cup dressing in a large shallow dish or zip-top plastic freezer bag; add pork, turning to coat. Cover or seal, and chill 10 minutes, turning once.
2. Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
3. Remove pork from marinade, discarding marinade. Place pork on a lightly greased aluminum foil-lined baking sheet.
4. Bake at 450° for 20 to 25 minutes or until done. Remove from oven, and let stand 5 minutes before slicing.
5. Toss slaw with almonds; serve with pork.
6. Note: We tested with Maple Grove Farms of Vermont All Natural Sesame Ginger Dressing and Blue Diamond Bold Wasabi & Soy Sauce Almonds.
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