Teriyaki Pork with Asian Slaw

Teriyaki Pork with Asian Slaw

Teriyaki Pork with Asian Slaw

This recipe, Teriyaki Pork with Asian Slaw, was in Better Homes and Gardens – Slowcooker Oven-Free Summer Recipes.  Customize this fresh slaw to your liking.  Any cabbage or fresh veggies work well tossed in the tangy Asian dressing.


Teriyaki Pork with Asian Slaw Recipe


Teriyaki Pork with Asian Slaw

2 pork tenderloins (12 oz.)

½ cup reduced-sodium soy sauce

¼ cup rice vinegar

3 Tbsp. packed brown sugar

2 Tbsp. canola oil

2 tsp. grated fresh ginger

2 cloves garlic, minced

¼ tsp. pepper

Slivered green onions and/or toasted sesame seeds

1 recipe Asian Slaw


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 browned on all sides, turning to brown evenly.  Transfer meat to a 3 ½ or 4 quart slow cooker.

In a small bowl whisk together the next 7 ingredients.  Pour over meat.  Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours.

Transfer meat to cutting board, reserving cooking liquid.  Cut meat into ½ inch slices.  To serve, drizzle meat with cooking liquid.  Sprinkle with green onions and/or sesame seeds.  Serve with Asian Slaw.

8 serving  (Slowcooker/5 to 6 hour (low) or 2 ½ to 3 hours (high))

Asian Slaw

In a medium bowl, combine 5 cups shredded cabbage, 1 cup yellow sweet pepper strips, ½ cup shredded carrot, ½ cup fresh pea pods sliced lengthwise, and ¼ cup sliced green onions.

For Dressing

In a screw-top jar, combine 3 tablespoons rice vinegar, 2 tablespoons canola oil, 1 tablespoon toasted sesame oil, 1 tablespoon reduced-sodium soy sauce, ¼ teaspoon salt, a ¼ teaspoon pepper.  Cover and shake well.  Drizzle dressing over cabbage mixture; toss to coat.


(Recipe for Teriyaki Pork with Asian Slaw, Better Homes and Gardens, Slowcooker Oven-Free Summer Recipes, 2015)


Spicy Cranberry Pork Tenderloin

Spicy Cranberry Pork Tenderloin

Spicy Cranberry Pork Tenderloin

I found this recipe for, Spicy Cranberry Pork Tenderloin, in one of the many magazines I get.  I hope you will try it.

Spicy Cranberry Pork Tenderloin Recipe


Spicy Cranberry Pork Tenderloin

2 pork tenderloins, about 1 lb. each

2 limes

1 tsp. kosher salt

½ tsp. black pepper

1 tsp. vegetable oil

12 oz. cranberries

2/3 cup packed light brown sugar

1 jalapeno, seeded and finely chopped


Preheat oven to 400 F.  Finely grate zest from both limes and juice the limes, too.  Set the lime juice aside.  Mix half the lime zest with salt and pepper in a small bowl, set aside. Brush tenderloins with oil and place in nonstick roasting pan, fat side up.  Roast for 8 minutes, flip and top with lime zest mixture.  Continue roasting until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium), about 20-35 minutes.

In medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest.  Bring to a boil over medium heat.  Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juice thicken, about 5 minutes.  Set aside.

Transfer pork to carving board and let rest 3-5 minutes.  Add cranberries sauce to roasting pan and bring to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon.  Remove from heat, carve pork and serve sauce.


(Recipe for Spicy Cranberry Pork Tenderloin, 2014)  


Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com


Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish.  Serve with roasted spring vegetables.

        Katie Wollgast                                                                 Florissant, Missouri


Pork Tenderloin Medallions with Strawberry Sauce Recipe


Pork Tenderloin Medallions with Strawberry Sauce

1 ½ cups reduced-sodium beef broth

2 cups chopped fresh strawberries, divided

½ cup white wine vinegar

¼ cup brown sugar

¼ cup reduced-sodium soy sauce

2 pork tenderloin (1 lb. each), cut into ½ inch slices

1 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

2 Tbsp. canola oil

2 Tbsp. cornstarch

2 Tbsp. cold water

½ cup crumbled feta cheese

½ cup chopped green onions


In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened.  Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper.  In a large skillet, heat oil over medium heat, brown pork on both sides.  Remove and keep warm.

Add broth mixture to the same skillet; bring to a boil.  Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to skillet.  Bring to a boil.  Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender.  Serve pork with sauce.  Top with feta cheese, onions and remaining strawberries.

8 servings


(Recipe for Pork Tenderloin Medallions with Strawberry Sauce was on www.tasteofhome.com, 2014)