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Ponzu-Glazed Pork Tenderloin with Citrus Asian Slaw

Published: Oct. 19, 2020 at 12:55 PM EDT
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Chef Levi Newsome from the Publix Aprons Cooking School showcased this recipe on the WCTV set.

Ponzu-Glazed Pork Tenderloin

INGREDIENTS

  • 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

METHOD

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

INGREDIENTS

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

METHOD

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

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