Recipe: Pork Tenderloin with Warm Asian Slaw

"The Biggest Loser- Six Weeks to a Healthier You"

Slaw:

• 2 TSP Olive Oil
• 1 Medium Yellow Onion finely chopped
• 1TBS Chopped Peeled fresh ginger
• 3 cups finely shredded cabbage
• 1/2 cup grated carrot
• 1 TBS Low-Sodium Soy Sauce
• 1/3 cup chopped Cilantro
• Salt to taste

Pork:

• 4 ( 4oz) pieces lean pork tenderloin
• 1/4 TSP salt
• 1/8 TSP ground black pepper
• 1 1/2 TBS chopped Cilantro + cilantro sprigs for garnis
• 1 tsp olive Oil

To make the Slaw:

    In a large skillet, heat 2 tsp olive oil over medium-high heat. Add the onion and cook for about 2 minutes, until softened but not colored. Add the garlic and ginger and cook for 1 min longer. Add cabbage and stir-fry for about 2 min. longer.

remove the pan from the heat. Add the carrot, soy sauce, and 1/3 cup chopped cilantro. Stir until combined. Season with salt, if desired. There should be about 2 cups of Slaw keep warm.

To make the Pork:

     Place the pork tenderloin between 2 sheets of heavy-duty plastic wrap. With a meat mallet or rolling pin, pound each piece to an even 1/4 inch thickness. Sprinkle with the salt and pepper. Dredge the pork in the chopped cilantro, pressing to make the leave stick.

In a large nonstick skillet, heat the oil over medium-high heat. Add the pork to the pan and cook for 2 to 3 min per side, until opaque throughout and tender.

To serve: 

   Place the pork on individual serving plates and top each piece with 1/4 of asian slaw. Garnish with a sprig of cilantro, if desired.

Makes 4 servings:

Per serving: 200 calories, 2g protein, 8g carbohydrates (4g sugars), 7g fat (2g saturated, 75mg cholesterol, 2g fiber, 210 mg sodium.

I made cauliflower with this and brown rice :) Hope you enjoy! Let me know how it goes!