Asian-Style Pork Tenderloin with Slaw Recipe
Asian-Style Pork Tenderloin with Slaw Recipe photo by Taste of Home

Asian-Style Pork Tenderloin with Slaw Recipe

Publisher Photo
We're a busy family! As a realtor, I often work on weekends while my husband coaches our sons' lacrosse teams. Sunday night is our time to reconnect as a family and catch up on the week. This recipe is quick, easy, and healthy, but still feels like comfort food to us. —Danna Rogers, Westport,Connecticut
TOTAL TIME: Prep: 25 min. + marinating Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1 cup canola oil
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup lime juice
  • 3 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 3 teaspoons ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • SLAW:
  • 1 package (14 ounces) coleslaw mix
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 tablespoons chopped salted peanuts or cashews
  • Additional minced fresh cilantro and chopped peanuts

Directions

  1. In a large bowl, whisk the first ten ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw.
  2. Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing.
  3. Meanwhile, place coleslaw mix, 1/2 cup cilantro, mint and 2 tablespoons peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts. Yield: 6 servings (5 cups slaw).
Originally published as Asian-Style Pork Tenderloin with Slaw in Physician's Mutual - Recipe Contest 2014

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Asian-Style Pork Tenderloin with Slaw

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT