10 oz. Pork tenderloin
1/4 cup Pietro Ginger Dressing & Marinade
For the salad:
5-6 cups Finely cut cabbage
5 Green onions, sliced diagonally
1 Green pepper, sliced thinly
4-6 T. Pietro Ginger Dressing & Marinade
1-1/2 cup Bean sprouts:
1 cup Sliced water chestnuts
Trim tenderloin and place in Ziploc bag with marinade. Marinate overnight in refrigerator. When you are ready to grill, remove the tenderloin from the refrigerator and let it come as close to room temperature as possible.
Grill the tenderloin over a medium-hot fire, carefully tucking thin end under and turning the tenderloin to grill evenly. Grill to desired doneness or until meat thermometer inserted in thickest portion read 145 degrees. Remove from heat and let while you plate the salad.
Assemble salads, layering cabbage, bean sprouts (if using), green pepper, green onion, and water chestnuts.
Slice thin medallions of the pork tenderloin and place 4 or 5 slices atop each of the salads. Finish with 1 T. Ginger Dressing on each salad— or more, if desired.
Serves 4 - 6.