Sunday, April 10, 2011

Roasted Sesame Pork Tenderloin with Asian Slaw

I founds this recipe in the March issue of Southern Living magazine and gave it a try for Sunday dinner.  It was really good!   
  • 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 (I used 1/2 cup)
  • 1/4 cup chopped wasabi-and-soy sauce-flavored almonds (spicy peanuts would have also been good!)
  • 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 15-20 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 25 to 30 minutes or until done. Remove from oven, and let stand 5 minutes before slicing.
  • 5. Toss slaw with almonds; serve with pork. 

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