Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

For a tasty next-day lunch, wrap leftovers in a flour tortilla.

Recipe by Southern Living March 2011

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Credit: Beth Dreiling Hontzas; Styling: Amy Burke

Recipe Summary

total:
50 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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