Ingredients:
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
Directions:
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
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