Ginger-Soy Glazed Pork Tenderloin with Asian Pear Slaw
30min
45min
2
425
Chef's Note
For the best flavor, don't skip the marinating time for the pork. If you prefer a spicier dish, leave some seeds in the chili pepper or add a teaspoon of sriracha to the glaze. The slaw can be prepared up to 2 hours ahead, but add the cilantro just before serving to maintain its freshness and vibrant color.
Tags
Ingredients
1 pound pork tenderloin
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon fresh ginger
2 cloves garlic
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 large Asian pear
2 cups napa cabbage
1 cup red cabbage
1 medium carrot
3 stalks green onions
1/4 cup cilantro
1 whole lime
1 small red chili pepper
1 tablespoon sesame seeds
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Trim any silver skin from the pork tenderloin and pat dry with paper towels.
- 2
In a bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of honey, 2 teaspoons of grated ginger, and 1 minced garlic clove to create the glaze.
- 3
Place the pork tenderloin in a zip-top bag and pour in half of the glaze mixture. Seal the bag and massage to coat the pork evenly. Refrigerate for 20 minutes (reserve the remaining glaze for later).
- 4
While the pork marinates, prepare the slaw dressing by whisking together 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 teaspoon of grated ginger, 1 minced garlic clove, and the juice of half a lime in a large bowl.
- 5
Core and julienne the Asian pear. Thinly slice the napa cabbage and red cabbage. Julienne the carrot. Thinly slice the green onions and finely mince the red chili pepper (remove seeds for less heat).
- 6
Add all the prepared slaw vegetables and fruits to the bowl with the dressing. Toss well to combine and refrigerate while cooking the pork.
- 7
Preheat the oven to 400°F (200°C).
- 8
Heat 1 tablespoon of vegetable oil in an oven-safe skillet over medium-high heat. Remove the pork from the marinade (discard used marinade) and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 9
Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
- 10
Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).
- 11
During the last 5 minutes of cooking, brush the pork with the reserved glaze.
- 12
Once done, remove the pork from the oven and let it rest for 5-10 minutes before slicing.
- 13
Just before serving, add the chopped cilantro to the slaw and toss again. Taste and adjust seasoning if needed.
- 14
Slice the pork tenderloin into medallions and serve alongside the Asian pear slaw.
- 15
Garnish with sesame seeds, remaining green onions, and a squeeze of fresh lime juice from the remaining half lime.
Nutrition Information (per serving)
425
38g
32g
16g
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