Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-Fry Recipe | Yummly
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Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-Fry

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Ponzu sauce is a Japanese sauce that is citrus/lime soy sauce that you can find in specialty areas in larger grocery stores or in specialty market. It gives a bright flavor to the dish to counter-balance the soy sauce earthy-flavor. Black sesame seeds are sometimes hard to find and are optional for this dish…

Recipe courtesy of Michelle Dudash

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  • 3 tablespoons orange juice
  • 1 tablespoon ponzu sauce (found in Asian food section)
  • 2 teaspoons reduced sodium soy sauce
  • 2 teaspoons orange zest (grated)
  • 2 teaspoons canola oil
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon black pepper
  • 1 1/4 pounds pork tenderloin (trimmed if needed)
  • 2 teaspoons canola oil
  • 2 teaspoons ginger (minced)
  • 1 cup carrots (julienne-cut)
  • 4 cups green cabbage (OR Napa cabbage, shredded)
  • 2 scallions (medium, sliced thickly on a bias, about 1/4 cup)
  • 1 tablespoon rice vinegar
  • 1 tablespoon black sesame seeds (optional)
  • 1 tablespoon orange juice
  • 1 tablespoon reduced sodium soy sauce
  • 1/4 teaspoon black pepper
  • 3 tablespoons cilantro (chopped)
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    1. To prepare pork, add 3 Tbs orange juice, ponzu and 2 tsp soy sauce, orange zest, 2 tsp oil, cumin, coriander, and 1/2 tsp pepper to a 1-gallon plastic zipper lock bag and add pork. Press out air, seal, and marinate for at least 30 minutes up to overnight in the refrigerator.
    2. Preheat grill to medium-low (350 to 375°F) and allow pork to sit at room temperature for 30 minutes. Remove pork from marinade and place at a 45-degree angle on an oiled grill, folding thinnest end of pork under itself for more even cooking.
    3. Close lid and grill on one side until browned, about 5 minutes. Turn to the next side by one-third and repeat process until each side is browned. Cook just until firm when pressed in the thickest section or an inserted thermometer reads 145°F.
    4. Remove from grill and allow to rest 5 minutes. Slice at an angle into 1/2-inch thick pieces.
    5. Meanwhile, make salad by heating a large fry pan or wok on medium heat. Add 2 tsp oil and once it shimmers, add ginger and cook until fragrant, but not browned, about 30 seconds. Add carrots and stir-fry for 1 minute. Add cabbage and scallions and stir-fry until vegetables are tender, about 3 minutes. Add vinegar, sesame seeds, 1 Tbs orange juice, 1 Tbs soy sauce, and 1/4 tsp pepper and cook 1 minute. Stir in cilantro. Spoon salad onto plate and place pork slices on top.
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