Ingredients

• 1 Large Pork Tenderloin (about 1-1/2 lb) trimmed (my market ran out of Pork Tenderloin so I opted for Pork Center Loins)
• 1/3 Cup Soy Sauce
• 1/4 Cup Rice Vinegar
• 3 tbsp Light Brown Sugar
• 2 tbsp Minced Garlic
• 1-1/2 tbsp Minced Ginger
• 1 tbsp Sesame Oil
• 1 tbsp Asian Garlic Chile Sauce or Sriracha Sauce
• 1 lb Napa Cabbage (thinly sliced)
• 1 Cup Finely Grated Carrot (about 2 medium carrots)
• 4 Scallions (white & green parts thinly sliced)
• 5 tbsp Canola or Peanut Oil
• Sea Salt
• Toasted Sesame Seeds

Directions

1. Cut the pork into 1/2 inch thick medallions and trim any remaining fat.

2. Soy Sauce Mixture. In a 2 cup measuring cup, whisk the soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, garlic, ginger, 1/2 tbsp of sesame oil and 2 tsp of the garlic chile sauce.

3. Marinate 1/2 of the soy sauce mixture with the pork in a large bowl. Set aside the remaining soy sauce mixture for later. Let the pork marinate for about 30 minutes at room temperature or marinate in refrigerator for a couple of hours.

4. In a large bowl, toss the cabbage and carrot with half of the sliced scallions, 1 tbsp of canola or peanut oil, 1 tsp salt, 2 tbsp of the rice vinegar, 1 tbsp brown sugar, 1/2 tbsp of sesame oil and 1 tsp of the garlic chile sauce. Toss and place in the refrigerator.

5. Heat a heavy based skillet over medium high heat with 2 tbsp of canola or peanut oil. Shake off excess sauce from the pork and place in skillet and cook for about 2 minutes on each side. I used my cast iron grill.

6. Place the slaw in a large serving platter and top with the pork. Sprinkle the remaining scallions and some sesame seeds on top. Place the remaining soy sauce in a small bowl to use as a dipping sauce for the meat if need be and to use on the Simple Asparagus side dish. Serve with brown rice.

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