6 cups napa cabbage shredded chinese (or other cabbage)
1 pound pork tenderloin
1 cup bell pepper sweet red thinly sliced
0.3 cup rice vinegar
Equipment
sauce pan
grill
kitchen thermometer
ziploc bags
Directions
Combine first 4 ingredients in a small saucepan.
Place over medium heat; bring to a boil, stirring constantly.
Remove from heat, and let cool completely.
Trim fat from tenderloin.
Place tenderloin in a large heavy-duty, zip-top plastic bag.
Pour half of soy sauce mixture over tenderloin; reserve remaining soy sauce mixture. Seal bag, and shake until tenderloin is well coated. Marinate in refrigerator at least 2 hours, turning bag occasionally.
Remove tenderloin from marinade, reserving marinade. Insert meat thermometer into thickest part of tenderloin, if desired.
Place marinade in a small saucepan. Bring to a boil; remove from heat, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
Place tenderloin on rack; grill, covered, 20 minutes or until meat thermometer registers 160, turning and basting occasionally with reserved marinade.
Let tenderloin stand 10 minutes; slice diagonally across grain into thin slices.
Combine cabbage and red pepper.
Pour remaining half of soy sauce mixture over cabbage mixture; toss lightly. Spoon cabbage mixture evenly onto individual salad plates. Arrange tenderloin slices over cabbage mixture.
