Saturday, June 9, 2012

ASIAN INSPIRED DINNER: PORK TENDERLOIN, FRIED RICE & CABBAGE SLAW

This recipe is one for the weekend. There is a fair amount of chopping and prep work involved, but the good news is that it can all be done ahead of time. And the payoff is tremendous. You can start with the marinade for the pork, then sautee the veggies for the "fried rice," then go ahead and prepare the cabbage slaw hours ahead of time. Then when dinnertime comes around, all you will have to do is grill the pork and stir fry the cauliflower rice. Easy! This made a great dinner party feast. 

Asian Pork Tenderloin Marinade:
3 pork tenderloins (about 3.5 lbs)
3 cloves garlic, minced
1/2 c cilantro, chopped
3 Tbsp basil, chopped
juice from 1 1/2 limes
1 tsp dijon mustard
1 Tbsp sugar-free ketchup
1 Tbsp Sriracha (chili garlic sauce)
3 Tbsp gluten-free Tamari (soy sauce)
1 Tbsp Worcestershire Sauce
1/4 c chicken broth
2 Tbsp apple cider vinegar
1 green onion, chopped
1/4 c onion, minced
1/2" cube fresh ginger, minced

Combine all the ingredients and place in a large ziplock bag. Let sit in the refrigerator at least 3 hours and up to overnight until you are ready to grill. When you are ready, grill over indirect heat, flipping once, until an instant read thermometer reaches 160ยบ. 




Asian Cabbage Slaw
1 head of green cabbage, sliced thin
1/2 red onion, sliced thin
1/2 red bell pepper, sliced thin
1/4 c cilantro, minced
2 Tbsp basil, minced
1 Tbsp light olive oil
1 Tbsp rice wine vinegar
1 Tbsp gluten-free tamari (soy sauce)
1/2 tsp garlic powder
1 Tbsp fresh ginger, minced
1 tsp sriracha
1 tsp red pepper flakes

In a large bowl toss the cabbage, onion, bell pepper, cilantro and basil together. In a small bowl, whisk the remaining ingredients. About 2 hours before serving, toss the cabbage mixture with the dressing. It will wilt slightly as the flavors permeate. 


Cauliflower Fried Rice
Coconut oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 carrots, chopped fine
1 1/2 c green beans, chopped
1" cube ginger, minced fine
3 cloves garlic, minced
2 eggs
1 head of cauliflower
3 Tbsp gluten-free Tamari (soy sauce)
3 Tbsp cilantro, chopped
3 Tsbp basil, chopped
1 green onion, chopped

Heat 2 Tbsp coconut oil in a large skillet over medium. Add onion, bell pepper, carrots and green beans. Cook, stirring often, until soft, about 5 minutes. Add ginger and garlic. Cook another minute. Remove veggies and set aside. Whisk the eggs with 1 Tbsp water. Add more coconut oil to the skillet if you need to. Add the eggs and swirl around the pan in a thin layer. Cook the eggs like you would scrambled eggs. Add to the veggie mixture. Refrigerate until ready to make the cauliflower rice. Now, for the "rice." Chop cauliflower into florets. Add the florets to your food processor and pulse until the cauliflower resembles rice. DO NOT over process. If you do, it will turn out mushy. Add 2 Tbsp coconut oil to your large skillet and turn the heat to high. Add your riced cauliflower and cook about 1 minute. Add your veggie mixture and soy sauce. Remove from heat. Garnish with chopped cilantro, basil and green onion. 



2 comments:

  1. taste and smell made this worthwhile

    ReplyDelete
  2. this is a genius recipe.

    ReplyDelete

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