Spicy Korean Pork with Asian Slaw

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)!

INGREDIENTS:

Pork tenderloin (two small or one large)
wheat free tamari sauce or coconut aminos
rice vinegar
raw honey
garlic
ginger
sesame oil
walnut oil
Sriracha (Korean hot sauce, Thai red chili paste might also work)
1 lb Napa cabbage, thinly sliced
1 cup grated carrot
4 diced scallions
kosher salt

MEAT PREP: Trim the meat of any fat, Slice diagonally into 1/2″ thick slices.

MARINADE:

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.

SLAW SAUCE:

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)