Saturday, April 6, 2013

Weekend Recipe - Chinese Slaw with Pork

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

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