Ponzu-Glazed Pork Tenderloin with Citrus Asian Slaw

Published: Oct. 19, 2020 at 12:55 PM EDT
Email This Link
Share on Pinterest
Share on LinkedIn

Chef Levi Newsome from the Publix Aprons Cooking School showcased this recipe on the WCTV set.

Ponzu-Glazed Pork Tenderloin


  • 2 oranges, zest
  • 2 lemons, zest
  • 2 limes, zest
  • 1 teaspoon fresh ginger, zest on microplane
  • 1 teaspoon garlic, zest into paste with microplane
  • 2 tablespoons rice vinegar
  • 2/3 cup soy sauce
  • 2 tablespoons mirin
  • 6 tablespoons light brown sugar
  • 1 pinch red pepper flakes
  • 1 whole pork tenderloin, cleaned
  • 1 tablespoon cornstarch
  • 1 tablespoon water


Whisk together first 10 ingredients and place half into a zip top bag along with the pork; marinate 1-4 hours.

Place the second half in a sauce pot and bring to a slight simmer. In a small bowl, mix cornstarch with water to create a slurry. Bring glaze to a boil, gradually whisk in cornstarch slurry until thickened to desired consistency.

Preheat grill.

Remove pork from marinade and let excess marinade drip off before placing on well-oiled grill. Grill 3-5 minutes per side until pork reaches an internal temp of 145°F. Remove from grill and immediately brush with Ponzu Glaze. Let rest 5 minutes before slicing.

Serve pork with plain white rice and Citrus Asian Slaw.

Citrus Asian Slaw


1 tablespoon sesame oil

4 limes, juiced

1 oz white balsamic vinegar

2 oz agave nectar

Salt and pepper to taste

1 head napa cabbage, shaved thin

1 bulb fennel, cut in half and shaved on mandolin

1 red onion, cut in half and shaved on mandolin


Whisk together sesame oil, lime juice, vinegar, agave, salt and pepper. Add remaining ingredients and toss to combine.

Copyright 2020 WCTV. All rights reserved.