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Roasted Sesame Pork Tenderloin with Asian Slaw

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 50 mins
Yield Makes 4 servings
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

How to Make It

  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.