Recipes - add a little spice to your life!

Recipes add a little spice to your life!

Gingered Pork Tenderloin Salad_small

Gingered Pork Tenderloin Salad

Prep time:
1 hour 15 minutes 
Cooking time:
20 minutes 
Total time:
1 hour 35 minutes 
Ease of prep:
Easy 
Makes 4 Servings
 
Portion size:
1/4 of recipe 

x 4 servings

Nutrition Per Serving

Calories:
252.0 
Carbohydrates:
15.0g
Protein:
26.0g
Fat:
6.0g
Cholesterol:
79.0mg
Sodium:
269.0mg

Exchanges

Starch:
0.0 
Vegetable:
2.0 
Fruit:
0.0 
Meat:
3.0 
Fat:
1.0 
Milk:
0.0 
Print

Get creative with your veggies with this Gingered Pork Tenderloin Salad recipe. Crunchy Napa cabbage is topped with pork tenderloin that has been marinated in a ginger, sesame and vinegar dressing. Only 252 calories per serving.

Ingredients

  • 1/2  cup(s)  ginger preserves
  • 1/3  cup(s)  rice vinegar
  • 1/3  cup(s)  low-sodium soy sauce
  • 1 1/2  Tbsp  dark sesame oil
  • 1  (1lb) pork tenderloin
  • 1  nonstick vegetable spray
  • 6  cup(s)  shredded napa cabbage (or other Chinese cabbage)
  • 1  cup(s)  thinly sliced sweet red pepper

Directions

  1. Combine first 4 ingredients in a small saucepan. Place over medium heat; bring to a boil, stirring constantly. Remove from heat, and let cool completely.
  2. Trim fat from tenderloin. Place tenderloin in a heavy-duty, zip-top plastic bag. Pour half of soy sauce mixture over tenderloin; reserve remaining soy sauce mixture. Seal bag; shake until tenderloin is coated. Marinate in refrigerator at least 2 hours, turning occasionally.
  3. Remove tenderloin from marinade, reserving marinade. Insert meat thermometer into thickest part of tenderloin, if desired. Place marinade in a small saucepan. Bring to a boil; remove from heat, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals (350º F to 400º F). Place tenderloin on rack; grill, covered, 20 minutes or until meat thermometer registers 160º F, turning and basting occasionally with reserved marinade. Let tenderloin stand 10 minutes; slice diagonally across grain into thin slices.
  4. Combine cabbage and red pepper. Pour remaining half of soy sauce mixture over cabbage mixture; toss lightly. Spoon cabbage mixture evenly onto individual salad plates. Arrange tenderloin slices over cabbage mixture.

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