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
- 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)
- 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
- 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.
- 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.
- 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.
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