Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-Fry

Prep time: 20 minutes, plus at least 30 minutes for marinating
Cook time: 25 minutes

Pork:
3 tablespoons orange juice
1 tablespoon ponzu sauce
2 teaspoons reduced-sodium soy sauce
2 teaspoons grated orange zest
2 teaspoons canola oil
1 teaspoon ground cumin
1/2 teaspoon coriander, ground
1/2 teaspoon freshly ground black pepper
1 pork tenderloin (about 1 1/4 pound), trimmed if needed
1 tablespoons ponzu sauce (found in Asian food section)

Salad:
2 teaspoons canola oil
2 teaspoons minced ginger
1 cup julienne-cut carrots
4 cups shredded green or Napa cabbage
2 cups shredded red cabbage
2 medium scallions, sliced thickly on a bias (about 1/4 cup)
1 tablespoon + 2 teaspoons rice vinegar
1 tablespoon black sesame seeds
1 tablespoon orange juice
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped cilantro

Garnish for event:
baby cilantro sprig

To prepare pork, add orange juice, ponzu and soy sauce, orange zest, oil, cumin, coriander, and pepper to a 1-gallon plastic zipper lock bag and add pork. Press out air, seal, and marinate for at least 30 minutes up to overnight in the refrigerator. Preheat grill to medium-low (350 to 375°F) and allow pork to sit at room temperature for 30 minutes. Remove pork from marinade and place at a 45-degree angle on an oiled grill, folding thinnest end of pork under itself for more even cooking. Close lid and grill on one side until browned, about 5 minutes. Turn to the next side by one-third and repeat process until each side is browned. Cook just until firm when pressed in the thickest section or an inserted thermometer reads 145°F. Remove from grill and allow to rest 5 minutes. Slice at an angle into 1/2-inch thick pieces.

Meanwhile, make salad by heating a large fry pan or wok on medium heat. Add oil and once it shimmers, add ginger and cook until fragrant, but not browned, about 30 seconds. Add carrots and stir-fry for 1 minute. Add cabbage and scallions and stir-fry until vegetables are tender, about 3 minutes. Add vinegar, sesame seeds, juice, soy sauce, and pepper and cook 1 minute. Stir in cilantro. Spoon salad onto plate and place pork slices on top.

Makes 5 servings

Nutritional Information per Serving:

Calories: 202 Fat: 8g Saturated Fat: 1.5g
Cholesterol: 57mg Sodium: 718mg Carbohydrates: 10g
Protein: 24g Fiber: 2.5g

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