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Categories:
orange juice ponzu sauce soy sauce orange zest canola oil cumin Coriander black pepper pork tenderloin canola oil ginger carrots julienne green cabbage scallions rice vinegar black sesame seeds orange juice soy sauce black pepper cilantro
Viewed: 23 - Published at: 10 years agoIngredients
- 3 tablespoons orange juice
- 1 tablespoon ponzu sauce found in Asian food section
- 2 teaspoons reduced sodium soy sauce
- 2 teaspoons orange zest grated
- 2 teaspoons canola oil
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon black pepper
- 1 1/4 pounds pork tenderloin trimmed if needed
- 2 teaspoons canola oil
- 2 teaspoons ginger minced
- 1 cup carrots julienne-cut
- 4 cups green cabbage OR Napa cabbage, shredded
- 2 scallions medium, sliced thickly on a bias, about 1/4 cup
- 1 tablespoon rice vinegar
- 1 tablespoon black sesame seeds optional
- 1 tablespoon orange juice
- 1 tablespoon reduced sodium soy sauce
- 1/4 teaspoon black pepper
- 3 tablespoons cilantro chopped
Method
- To prepare pork, add 3 Tbs orange juice, ponzu and 2 tsp soy sauce, orange zest, 2 tsp oil, cumin, coriander, and 1/2 tsp pepper to a 1-gallon plastic zipper lock bag and add pork. Press out air, seal, and marinate for at least 30 minutes up to overnight in the refrigerator.
- Preheat grill to medium-low (350 to 375°F) and allow pork to sit at room temperature for 30 minutes. Remove pork from marinade and place at a 45-degree angle on an oiled grill, folding thinnest end of pork under itself for more even cooking.
- Close lid and grill on one side until browned, about 5 minutes. Turn to the next side by one-third and repeat process 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 thick pieces.
- Meanwhile, make salad by heating a large fry pan or wok on medium heat. Add 2 tsp oil and once it shimmers, add ginger and cook until fragrant, but not browned, about 30 seconds. Add carrots and stir-fry for 1 minute. Add cabbage and scallions and stir-fry until vegetables are tender, about 3 minutes. Add vinegar, sesame seeds, 1 Tbs orange juice, 1 Tbs soy sauce, and 1/4 tsp pepper and cook 1 minute. Stir in cilantro. Spoon salad onto plate and place pork slices on top.
