Asian Pork With Cabbage and Carrot Slaw
This is delish!! Simple to prepare. I actually was able to do the prep before I left for work in the morning which made dinner come sooner than later after work. This is one of those meals that I forgot to breathe while eating due to its deliciousness…I also thought of all my friends that appreciate good food, wishing I was serving it to them as well.
1 Large Pork Tenderloin (about 1-1/2 lb) trimmed
1/3 Cup Soy Sauce
1/4 Cup Rice Vinegar
3 tbsp Light Brown Sugar
2 tbsp Minced Garlic
1-1/2 tbsp Minced Ginger
1 tbsp Sesame Oil
1 tbsp Asian Garlic Chile Sauce
1 lb Napa Cabbage (thinly sliced)
1 Cup Finely Grated Carrot (about 2 medium carrots)
4 Scallions (white & green parts thinly sliced)
5 tbsp Canola or Peanut Oil
Toasted Sesame Seeds
~ Cut the pork into 1/2 inch thick medallions and trim any remaining fat.
~ Soy Sauce Mixture. In a 2 cup measuring cup, whisk the soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, garlic, ginger, 1/2 tbsp of sesame oil and 2 tsp of the garlic chile sauce.
~ Marinate 1/2 of the soy sauce mixture with the pork in a large bowl. Set aside the remaining soy sauce mixture for later. Let the pork marinate for about 30 minutes at room temperature or marinate in refrigerator for a couple of hours.
~In a large bowl, toss the cabbage and carrot with half of the sliced scallions, 1 tbsp of canola or peanut oil, 1 tsp salt, 2 tbsp of the rice vinegar, 1 tbsp brown sugar, 1/2 tbsp of sesame oil and 1 tsp of the garlic chile sauce. Toss and place in the refrigerator.
~Heat a heavy based skillet over medium high heat with 2 tbsp of canola or peanut oil. Shake off excess sauce from the pork and place in skillet and cook for about 2 minutes on each side.
~Place the slaw in a large serving platter and top with the pork. Sprinkle the remaining scallions and some sesame seeds on top. Serve with brown rice. ~~ Have a happy mouth!