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Gingered Tenderloin Salad

Yield 4 servings.
Prep: 15 minutes Marinate: 2 hours Cook: 20 minutes


  • 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

Nutrition Information

  • calories 252
  • caloriesfromfat 22 %
  • fat 6.1 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.8 g
  • carbohydrate 24 g
  • fiber 0.9 g
  • cholesterol 79 mg
  • iron 0.0 mg
  • sodium 269 mg
  • calcium 0.0 mg

How to Make It

  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.

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