Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-Fry
Ingredients
The pork
-
3
tablespoons
orange juice
-
1
tablespoon
ponzu sauce
-
2
teaspoons
reduced-sodium soy sauce
-
2
teaspoons
grated orange zest
-
2
teaspoons
canola oil
-
1
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
½
teaspoon
freshly ground black pepper
-
1
pound
pork tenderloin
The stir-fry
-
2
teaspoons
canola oil
-
2
teaspoons
minced ginger
-
1
cup
julienned carrots
-
4
cups
shredded green or Napa cabbage
-
2
cups
shredded red cabbage
-
2
medium
scallions
-
1
tablespoon
rice vinegar
-
1
tablespoon
black sesame seeds
-
1
tablespoon
orange juice
-
1
tablespoon
reduced-sodium soy sauce
-
¼
teaspoon
freshly ground black pepper
-
3
tablespoons
chopped cilantro
Instructions
- Marinate the pork by combining orange juice, ponzu sauce, soy sauce, orange zest, canola oil, cumin, coriander, and black pepper in a bag with the pork.
- Refrigerate the marinated pork for at least 30 minutes or overnight.
- Preheat the grill to medium-low and allow the pork to sit at room temperature for 30 minutes if refrigerated.
- Grill the pork until browned on all sides and cooked to an internal temperature of 145°F.
- Let the pork rest for 5 minutes before slicing.
- For the stir-fry, heat canola oil in a pan, add ginger, and cook until fragrant.
- Stir-fry the carrots for 1 minute, then add the cabbages and scallions, cooking until tender.
- Add vinegar, sesame seeds, orange juice, soy sauce, and pepper, cooking for another minute.
- Stir in cilantro and serve the stir-fry topped with sliced pork.
Nutrition Facts (estimated)
Servings
5
Calories
202
Total fat
8g
Total carbohydrates
10g
Total protein
24g
Sodium
718mg
Cholesterol
57mg
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