Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-Fry

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

March 6, 2012 • 2 comments

Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-Fry

Photo courtesy: National Pork Board

Last month I attended the Woman’s Day Red Dress Awards as red carpet correspondent for my client, the National Pork Board. We were celebrating pork tenderloin’s newest “accessory”, the American Heart Association Heart-Check mark. With only 1 gram of saturated fat and 120 calories per serving, pork tenderloin is a heart healthy meat choice. The seasonality of carrots, cabbage, and oranges inspired me to create this dish for the event, with ponzu sauce and spices accentuating it perfectly. The key to juicy, tender whole cuts of pork is cooking them to an internal temperature of 145ºF (63ºC), or medium-rare to medium, with a blushing center. After cooking, let pork rest for 3 to 5 minutes, allowing the juices to redistribute evenly. Tune in next week to enter to win a swag bag full of goodies from my pork pals.

Print Recipe

Grilled Orange-Ponzu Pork Tenderloin with Napa Cabbage & Carrot Stir-Fry

For pork:

3 tablespoons (45 ml) orange juice

1 tablespoon (15 ml) ponzu sauce (in Asian food section)

2 teaspoons reduced-sodium soy sauce

2 teaspoons grated orange zest

2 teaspoons canola oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

1 pork tenderloin (about 1 1/4 pound, or 570 g), trimmed if needed

For stir-fry:

2 teaspoons canola oil

2 teaspoons minced ginger

1 cup (122 g) julienned carrots

4 cups (280 g) shredded green or Napa cabbage

2 cups (140 g) shredded red cabbage

2 medium scallions, sliced thickly on a bias (about 1/4 cup, or 25 g)

1 tablespoon + 2 teaspoons (25 ml) rice vinegar

1 tablespoon (6 g) black sesame seeds

1 tablespoon (15 ml) orange juice

1 tablespoon (15 ml) reduced-sodium soy sauce

1/4 teaspoon freshly ground black pepper

3 tablespoons (3 g) chopped cilantro

To make pork: Add orange juice, ponzu and soy sauce, orange zest, oil, cumin, coriander, and pepper to a 1-gallon (3.8-litre) plastic zipper lock bag and add pork. Press out air, seal, and marinate for at least 30 minutes up to overnight in the refrigerator. Preheat grill to medium-low (350 to 375°F, 180 to 190°C, or gas mark 4 to 5). Allow pork to sit at room temperature for 30 minutes if it has been refrigerated. Remove pork from marinade and place at a 45-degree angle on an oiled grill, folding thinnest end of pork under itself for more uniform, even cooking. Close lid and grill on one side until browned, about 5 minutes. Turn by 1/3 to the next side and repeat process until each side is browned. Cook just until firm when pressed in the thickest section or an inserted thermometer reads 145°F (63°C). Remove from grill and allow to rest 5 minutes. Slice at an angle into 1/2-inch (1.2-cm) thick pieces.

To make salad: Heat a large frying pan or wok on medium heat. Add oil and once it shimmers, add ginger and cook until fragrant, but not browned, about 30 seconds. Add carrots and stir-fry for 1 minute. Add cabbage and scallions and stir-fry until vegetables are tender, about 3 minutes. Add vinegar, sesame seeds, juice, soy sauce, and pepper and cook 1 minute. Stir in cilantro. Spoon salad onto plate and place pork slices on top.

Makes 5 servings

Total Prep and Cook Time: 45 minutes, plus marinating

Nutritional Information per Serving:

Nutrition Facts (per serving): 202 calories, 8 g total fat, 1.5 g saturated fat, 0 g trans fat, 718 mg sodium, 57 mg cholesterol, 10 g total carbohydrate, 2.5 g fiber, 24 g protein, 14% DV iron, 7% DV calcium, 105% DV Vitamin A, 42 % DV Vitamin C.

Marinade ingredients

Pork on the Barbie

Pork grilled to perfection at 145°F.

Napa cabbage and carrot stir fry

My finished dish.