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

Name: Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-Fry
Total time: 2700 s
Yield: 5 servings
Ingredients: 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 soy sauce reduced-sodium; 1/4 teaspoon black pepper; 3 tablespoons cilantro chopped; 3 tablespoons orange juice; 1 tablespoon ponzu sauce found in Asian food section; 2 teaspoons soy sauce reduced-sodium; 2 teaspoons orange zest grated; 2 teaspoons canola oil; 1 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon black pepper; 1 pork tenderloin about 1 1/4 pound, trimmed if needed

Pork

20Ingredients

┅Calories

45Minutes

Ponzu sauce is a Japanese sauce that is citrus/lime soy sauce that you can find in speciality areas in larger grocery stores or in speciality 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

Ingredients

servings:

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 soy sauce (reduced-sodium)
1/4 teaspoon black pepper
3 tablespoons cilantro (chopped)
3 tablespoons orange juice
1 tablespoon ponzu sauce (found in Asian food section)
2 teaspoons soy sauce (reduced-sodium)
2 teaspoons orange zest (grated)
2 teaspoons canola oil
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon black pepper
1 pork tenderloin (about 1 1/4 pound, trimmed if needed)

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Directions

To prepare pork, add orange juice, ponzu and soy sauce, orange zest, oil, cumin, coriander, and 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. 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. 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. Remove from grill and allow to rest 5 minutes. Slice at an angle into 1/2-inch thick pieces.
Meanwhile, make salad by heating a large fry pan or wok on medium heat. Add 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, juice, soy sauce, and pepper and cook 1 minute. Stir in cilantro. Spoon salad onto plate and place pork slices on top.

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