Seared Pork with Cabbage Slaw

  • 1 lb. white cabbage, finely chopped
  • 2 spring onions, chopped
  • ½ lb. shredded carrots
  • ½ English cucumber, quartered and thinly sliced
  • ½ red bell pepper, seeded and coarsely chopped
  • ½ c. coarsely sliced almonds
  • 3 T. olive oil
  • 1 T. sesame oil
  • 4 T. apple cider vinegar
  • 3 T. honey
  • 1 T. soy sauce or GF tamari
  • 1 clove garlic, crushed and minced
  • ½ T. grated fresh ginger
  • ½ tsp. chili flakes
  • 1 tsp. black sesame seeds
  • 8 oz. pork tenderloin or loin roast
  • 1 T. cooking fat of your choice - I used bacon fat

Begin by preparing the slaw and preheating the oven to 400°F. Combine the cabbage, onions, carrots cucumber, pepper, and almonds in a large bowl; toss to combine. Set aside.

In a resealable glass jar, combine the olive oil, sesame oil, vinegar, honey, soy sauce, minced garlic, grated ginger, chili flakes, and black sesame seeds. Seal the jar and shake vigorously. Reserve ¼ cup of the dressing for making the pork and pour the remaining dressing over the slaw; toss to coat. Chill until ready to serve.

To make the pork, heat the cooking fat of your choice over medium-high heat in a heavy, oven proof pan (cast iron is perfect). Sear the pork on all sides, cooking about 4 minutes per side. Pour the reserved dressing over the roast and place the pan in the preheated oven and roast until the pork registers 145°F. This will take about 8-12 minutes, depending on the thickness of your roast.

Allow the roast to rest a few minutes on the counter while you plate the slaw on serving plates. Slice the roast into strips and arrange over the slaw. Serve immediately.

  • Yields: 2-3 servings
  • Preparation Time: 30 minutes

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