Categories: Meals

Ingredients

• 2 fl. oz. Seasoned Rice Vinegar
• 2 Green Onions
• 2 Garlic Cloves
• 1 Red Fresno Chile
• 1 Pork Tenderloin
• 1/2 fl. oz. Tamari Soy Sauce
• 1/2 oz. Light Brown Sugar
• 1 fl. oz. Sriracha
• 1 Tbsp. Chopped Ginger
• 1/2 fl. oz. Toasted Sesame Oil
• 8 oz. Slaw Mix

Directions

1. Mince garlic. Trim and thinly slice green onions on an angle. Stem, seed, and slice Fresno chile into thin rounds. Be sure to wash hands and cutting board after prepping Fresno chile. Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into medallions, ½"-¾" thick.

2. In a large mixing bowl, combine soy sauce, half the seasoned rice vinegar (reserve remaining for slaw dressing), brown sugar, Sriracha (to taste), ginger, and garlic. Place pork in marinade, toss to coat evenly, and marinate at room temperature at least 10 minutes. While pork marinates, make dressing.

3. In another large mixing bowl, combine remaining seasoned rice vinegar, sesame oil, half the green onions (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper. Add slaw mix to mixing bowl with dressing and toss to coat. Set aside.

4. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Remove pork from marinade and pat dry with paper towels. Reserve marinade.

5. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. During last minute of cooking, add reserved marinade to pan and flip pork until coated with a sticky glaze. Add 1 Tbsp. water if glaze appears too thick. Plate dish as pictured on front of card, garnishing slaw with remaining green onions and Fresno chile rounds (to taste). Bon appétit!

Email to a friend | Print this recipe | Back