Teriyaki Pork with Asian Slaw

By nanasally4

Ingredients

• 2 12 ounces pork tenderloins
• Nonstick cooking spray
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons packed brown sugar
• 2 tablespoons canola oil
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• Slivered green onions (optional)
• Toasted sesame seeds (optional)
• 1 recipe Asian Slaw
• Asian Slaw
• 5 cups shredded napa cabbage
• 1 cup yellow sweet pepper strips (1 medium)
• 1/2 cup shredded carrot (1 medium)
• 1/2 cup fresh snow pea pods sliced lengthwise
• 1/4 cup sliced green onions (2)
• 3 tablespoons rice vinegar
• 2 tablespoons canola oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Details

Adapted from bhg.com

Preparation

Step 1

1. 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.

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

3. Transfer meat to a cutting board, reserving cooking liquid. Cut meat into 1/2-inch slices.

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

Asian 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.