I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.
We just had an amazing Ham for Easter made by my Sister-in-Law. It made me hungry for pork dishes again. When I was searching for something to try, I came acraoss this great recipe and it is simple. This time of year when you want fresh veggies but the local ones are in short supply, this is a great way to get a fresh flavor before the garden is ready.
Chinese Slaw with Pork
3/4 pound pork tenderloin
1 cup snow peas
6 cups thin sliced cabbage (Napa is best)
2 cups thinly sliced red cabbage
1 cup julienned carrots
1 cup julienned green onions
3 Tbls. soy (reduced sodium is best)
1 Tbls rice or wine vinegar
1 Tbls. minced fresh ginger
1/2 tsp. grated orange peel
3 Tbls. peanut oil
Combine first four dressing ingredients in a bowl, then slowly whisk in oil. Place Pork in a pan and brush with dressing (about 1 Tbls.). Let stand at room temperature 30 minutes. Place pork in pre-heated 475 degree oven for 25 to 30 minutes or until internal temp. is 155 degrees. Let stand 5 minutes, slice meat 1/4 inch thick.
Meanwhile, add snow peas to pan of boiling water and cook 2 minutes. Rinse under cold water and drain, then cut into julienned strips. Toss snow peas with carrots cabbage and green onions and mix with all but 1 tablespoon of dressing.
Serve with slices of pork over slaw and drizzle with remaining dressing. Serves. 4