Ponzu-Glazed Pork Tenderloin with Citrus Asian Slaw
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.
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.
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