Tuesday, March 28, 2006
Korean-style pork tenderloin salad
This recipe got great reviews on the Fine Cooking web site forum. It is from issue #78. The pork tenderloin is sliced on the bias and marinated in a soy sauce, garlic and ginger mix. It is then quick sauteed and served on top of a napa cabbage slaw that has been dressed with a spicy asian vinaigrette. We really liked this dish and think it would make a great summer dinner as it is light, spicy, cool and crunchy. The dressing on the slaw is delicious.