Healthy, Quick
Serves 41/4 cup Asian fish sauce
1/4 cup water
1/4 cup lime juice
1/4 cup sugar
1 tsp Asian chile-garlic paste
3 cups shredded Napa cabbage
3 cups shredded purple cabbage
3 cup grated carrots
1 cup torn fresh basil
1/2 cup chopped fresh mint
1 (12 oz.) pork tenderloin
1 tsp dark sesame oil
1/3 cup dry roasted peanuts, chopped
1 Whisk fish sauce, water, lime juice, sugar, and chile garlic paste in a small bowl until sugar has dissolved.
2. Toss cabbage, carrots, basil, mint, and half of the fish sauce mixture in a large bowl.
3. Heat grill. Rub pork with oil. Grill, covered, over medium heat for 12 - 15 minutes or until internal temperature reaches 145 -150 degrees. Turning only once.
4. Remove pork, cover loosely with foil. Let stand 10 minutes. Thinly slice, cutting slices into strip. Serve pork over slaw. Drizzle with remaining fish sauce mixture, sprinkle with peanuts.
Recipe courtesy of Cooking Pleasures Magazine