MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Teriyaki Pork w/Asian Slaw
Categories: Pork, Herbs, Salads
Yield: 8 Servings

2 (12 oz ea) pork tenderloins
Nonstick cooking spray
1/2 c Soy sauce
1/4 c Rice vinegar
3 tb Packed brown sugar
2 tb Oil
2 ts Grated fresh ginger
2 cl Garlic; minced
1/4 ts Ground black pepper
Slivered green onions
- (optional)
Toasted sesame seeds
- (optional)

MMMMM-------------------------ASIAN SLAW------------------------------
5 c Shredded napa cabbage
1 c Yellow bell pepper strips
1/2 c Shredded carrot
1/2 c Fresh snow pea pods; sliced
- lengthwise
1/4 c Sliced green onions
3 tb Rice vinegar
2 tb Oil
1 tb Toasted sesame oil
1 tb Soy sauce
1/4 ts (ea) salt & black pepper

MAKE THE SLAW: In a medium bowl combine cabbage, sweet
pepper, carrot, pea pods, and green onions. For dressing,
in a screw-top jar combine vinegar, canola oil, sesame
oil, soy sauce, salt, and black pepper. Cover and shake
well. Drizzle dressing over cabbage mixture; toss to coat.

MAKE THE PORK: Trim fat from meat. Coat an extra-large
nonstick skillet with cooking spray; heat skillet over
medium-high heat. Cook meat in hot skillet until brown on
all sides. Transfer meat to a 3 1/2- or 4-quart slow
cooker. In a small bowl whisk together soy sauce, vinegar,
brown sugar, oil, ginger, garlic, and pepper. Pour over
meat.

Cover and cook on low-heat setting for 5 to 6 hours or on
high-heat setting for 2 1/2 to 3 hours.

Transfer meat to a cutting board, reserving cooking
liquid. Cut meat in 1/2" slices.

To serve, drizzle meat with cooking liquid. If desired,
sprinkle with green onions and sesame seeds. Serve with
Asian Slaw.

Better Homes & Gardens | April 2015

MM Format by Dave Drum - 05 April 2015

Uncle Dirty Dave's Archives

MMMMM

... Appetisers are those little bits you eat until you lose your appetite.
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