This recipe was so good when I had it at my brother-in-law Marty’s house, we asked him for the recipe. Originally from Fine Cooking, I’m posting it here. You can find a lot of good recipes on their site.
This is a beautiful and delicious presentation of an old standard. Much more fun than roast tenderloin! My husband made it again tonight, so I thought I’d post! The only tricky thing in here is the brown sugar, which you could probably substitute honey (or even Stevia, but I have not tried that)!
Pork tenderloin (two small or one large)
wheat free tamari sauce or coconut aminos
Sriracha (Korean hot sauce, Thai red chili paste might also work)
1 lb Napa cabbage, thinly sliced
1 cup grated carrot
4 diced scallions
MEAT PREP: Trim the meat of any fat, Slice diagonally into 1/2″ thick slices.
Create marinade in a cup. Use 1/2 cup for marinade, and save rest for sauce, don’t put the ingredients away, you will need them again:
4 TBL tamari (wheat free soy sauce alternative) or coconut aminos
2 TBL rice vinegar
2 TBL raw honey
2 cloves minced garlic
1 1/2 TBL fresh, grated or minced ginger
2 tsp Siracha sauce
1/2 TBL toasted sesame oil
Use a half cup of this to marinate pork in a bowl, for 25 min on the counter, or 2 hours in the refrigerator.
1 TBL walnut oil
1 tsp kosher salt
2 TBL rice vinegar
1 TBL honey or brown sugar
½ TBL toasted sesame oil
1 tsp Sriracha sauce
ASSEMBLE THE SLAW:
In a bowl mix the cabbage, two of the scallions and the carrot. Add the slaw sauce and toss. Toss a couple of times over the next 15 min.
COOK THE MEAT:
Heat some olive or coconut oil in a cast iron pan over medium high heat until the oil shimmers. Brown the meat slices, about 2 min per side.
Put the slaw on a platter, put the slices of cooked pork on top. Sprinkle with remaining scallions and pour on extra sauce. Serve immediately.
Serve with fruit salad, or tossed salad with a citrus dressing. (Note, this can be the whole meal, but in that case, allow about 8oz meat/person)