For a tasty next-day lunch, wrap leftovers in a flour tortilla.
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
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.
Meanwhile, combine cabbage, next 3 ingredients, and remaining 1/4 cup dressing. Cover and chill until ready to serve.
Remove pork from marinade, discarding marinade. Place pork on a lightly greased aluminum foil-lined baking sheet.
Bake at 450° for 20 to 25 minutes or until done. Remove from oven, and let stand 5 minutes before slicing.
Toss slaw with almonds; serve with pork.
Note: We tested with Maple Grove Farms of Vermont All Natural Sesame Ginger Dressing and Blue Diamond Bold Wasabi & Soy Sauce Almonds.
So easy and yummy! I did do a few minor changes. First of all I soaked the tenderloin in a simple sugar/salt/water brine for about 8 hours. I used a store bought sesame ginger dressing and coleslaw mixture (added extra carrots, cilantro, and green onions). I also grilled the tenderloin. So delicious! The wasabi-soy almonds were delicious with it! I served it with some couscous.
Really good and super easy. I did marinate the tenderloin about 8 or so hours and I think that made a difference. For the slaw, I just used a bag of slaw mix and that worked out great. Also added some chopped red pepper for color.
Really liked this recipe. I purchased two tenderloins in the package so did them separately, marinating the second one a 4 days until I used it. I could not find wasabi almonds so we did not use it for the first time. The second time we made it we marinated chopped almonds in a wasabi/soy mixture and, after draining, put the nuts in the slaw. It made a nice complement to the sweeter dressing. We will definitely do this one again for company the next time. We served a baked potato with it and that worked out ok. It was easy to do. We will probably grill the pork this summer. It did take longer than the 20-25 minutes in the oven; 35 minutes was about right.
This turned out very well. I would recommend marinating the pork for much longer than 10 minutes, at least a couple of hours, for better flavor. May even grill it the next time. The thicker part of the tenderloin took much longer to cook through. I trimmed it off and placed it back in the oven to finish so that the thinner portion wouldn't dry out. The almonds called for were pricey! May just stick with a lesser in price sweet/spicy roasted peanuts for the slaw. The recipe took no time at all to prepare and I followed it to a tee.
The Asian Slaw was a very refreshing side but the pork was a little disappointing. Not much flavor, but that could've been due to the dressing I used to marinate it. If I made it again I would probably use a pre-made marinade and look for the bagged Asian Slaw instead of going through all the trouble of washing and slicing the veggies.
Made this last night. The combination of flavors are very good. I doubled the marinade because my tenderloin was two pounds. I cut it in half and baked both. The second one we used today in wraps. Great. The cilantro in the slaw is strong so you may want to cut back a little if you are not a fan. The pork was delicious. I did use the same brands as SL. You can buy a small can of the almonds in the snack department of the grocery. The almonds are not as strong when mixed into the slaw and are wonderful with the slaw. We ate with green beans but you might want something starchy. I would say the taste is for those that are used to similar tastes. A child may not like the flavors. I will be making again!
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