- 1 (10-ounce) bottle teriyaki sauce
- 1 small pork tenderloin (about 1 1/2 pounds)
- 3/4 cup rice vinegar
- 3 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger, or 2 teaspoons dried ginger
- 5 cups shredded Napa cabbage
- 1/2 cup fresh cilantro leaves
- 2 green onions, thinly sliced
- 1 cup bean sprouts
- 5 red radishes, thinly sliced
- 2 carrots, thinly sliced
- 1 tablespoon canola oil
- (8-ounce) can baby corn
In a large bowl, whisk together rice vinegar, sugar, sesame oil, soy sauce and ginger. Add cabbage, cilantro, scallions, bean sprouts, radishes and carrots to this mixture and toss to coat. Set aside while cooking pork.
Heat the canola oil in a large skillet over medium-high heat. Add the pork (reserve the marinde) and cook until brown all over, about 2 minutes per side. Pour marinade into pan and bring to a boil. Reduce to a low simmer and cover pan. Cook until pork is cooked through and no longer pink in the center, 8 to 12 minutes. Remove pork from pan and let rest. Bring sauce back to a boil. Cook uncovered for 5 minutes, until sauce is reduced, thick and syrupy.
Divide cabbage mixture among plates and top with baby corn. Cut pork into thin slices and arrange on top of salad. Drizzle reduced sauce over tenderloin and serve.
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