Pork Loin with Warm Asian Slaw

           Entrees, Intermediate, Recipes
Pork Loin with Warm Asian Slaw
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2 teaspoons olive oil

1 medium yellow onion, finely chopped

1 Tablespoon minced garlic

1 Tablespoon chopped, peeled fresh ginger

3 cups finely shredded green cabbage

½ cup grated carrot

1 Tablespoon coconut aminos

1/3 cup chopped cilantro, without stems

Salt to taste

8 lean pork loin chops

Salt and pepper to taste

1 ½ Tablespoon chopped cilantro +cilantro springs for garnish

½ teaspoon olive oil

Toasted sesame seeds

2 Scallions, sliced


In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the onion and cook for about 2 minutes, until softened but not colored. Add the garlic and ginger and cook for 1 minute longer. Add the cabbage and stir-fry for about 2 minutes longer.

Remove the pan from the heat. Add the carrot, coconut aminos, and 3 Tablespoons chopped cilantro. Stir until combined. Season with salt, if desired. Keep the slaw warm.

Place the pork tenderloin between two sheets of plastic wrap. With a meat mallet or rolling pin, pound each piece to an even ¼” thickness. Sprinkle with the salt and pepper. Dredge the pork in the chopped cilantro, pressing to make the leaves stick.

In a large nonstick skillet, heat the oil over medium-high heat. Add the pork to the pan and cook for 2 to 3 minutes per side, until opaque throughout and tender.

Place the pork on serving plates and top each piece with ½ of the Asian slaw. Garnish with scallions and sprinkle with toasted sesame seeds, if desired.

Makes 4 servings