Pork Tenderloin with Asian Style Slaw

I just love this dish – its so colourful and packs a punch on the flavour front yet is still very healthy with the slaw on the side. The marinade is a mixture of various recipes I’ve seen online and in cookbooks but after a few tweaks, this is the one I want to share with you lucky people! 

pork tenderloin with asian slaw

Ingredients (serves 2):

  • 250g pork tenderloin
  • Sesame oil for cooking

For the marinade & slaw dressing: 

  • 1 garlic clove crushed
  • 1 tbsp sesame oil 
  • Thumb sized piece of ginger grated finely.
  • 1 tbsp sriracha or other chilli sauce (more if you like the heat)
  • 2-3 tbsp dark soy sauce 
  • 2-3 tbsp rice vinegar
  • 1 tbsp light brown sugar 
For the slaw: 
  • 150g white cabbage thinly sliced 
  • 100g red cabbage thinly sliced 
  • 1 carrot grated 
  • 2 spring onions thinly sliced lengthways (use the green end too
  • 1 spring onion sliced into thin rings
  • A small handful of freshly torn coriander
  • Salt & pepper
  • 1 tbsp sesame oil 
Ingredients for asian style marinade
  •  
  • Method: 

Cut the pork into medallions around 1 inch thick. 

In a bowl mix the marinade ingredients and pour around 2/3rds of it over the pork. Cover with cling film and stick it in the fridge to marinade for at least an hour, more if you can. 

You can use a food processor to cut up your vegetables for the slaw but I prefer to slice it all very thinly with a sharp knife. Mix all the slaw ingredients with the remaining marinade and leave to sit whilst you cook the pork. 

I cook the pork on my griddle pan – put a drizzle of vegetable oil and let it get really hot. You want to cook the pork quickly and get some colour on it. The marinade will catch though because of the sugar so keep an eye on it!  
Let the marinade drip off the pork before adding to the pan and cook for about 2-3 mins each side. 

Once cooked, serve with brown rice and a big blob of slaw topped with a couple of sliced red chilli if you want extra heat.. I like to sprinkle spring onions and coriander on top at the end too.

marinading pork medallions
Asian pork with summer slaw, coriander and spring onions
Asian slaw and ginger and garlic pork

Leave a comment

  1. 11th September 2014 / 6:27 am

    Love that slaw dressing. Such a punch to it. Never been crazy for pork medallions but yours do look particularly appealing x

  2. 11th September 2014 / 8:40 am

    They can be a bit dry if you over cook them! But I'm such a pork fiend 🙂 Saving the marinade to drizzle over the top helps keep them moist too. T

  3. 13th September 2014 / 8:34 pm

    I love the idea of red cabbage in coleslaw … which is just as well as we have grown loads this year and I need to get inventive with ways to cook them!

  4. 15th September 2014 / 4:25 pm

    Yum, love red cabbage! I'd love to grow my own veg 🙂

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