Miraval Resort's Asian slaw with Asian marinated pork tenderloin

Miraval Resort's Asian slaw with Asian marinated pork tenderloin

  • Prep:
  • Cook Time:
  • Total:
  • Serving: 6 People

It's BBQ season: time for great food, good friends, and warm weather. Don't let the parties go to your waist, try this delicious recipe from the beautiful Miraval Resort.


  • For the pork:
  • 1 1/2 to 2 pounds pork tenderloin
  • Asian marinade
  • For the salad:
  • 1 cup red pepper, julienned
  • 1 cup zucchini, julienned
  • 1/2 cup yellow squash, julienned
  • 1 cup carrots, julienned
  • 1/2 cup fresh shiitake mushrooms, julienned
  • 1 teaspoon tahini (sesame paste)
  • 1 tablespoon tamari (soy) sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon Sriracha (chili) sauce
  • 1/8 teaspoon ground star anise
  • 1/2 cup unsweetened orange juice
  • For the Asian marinade:
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsweetened orange juice
  • 1/4 cup cilantro, finely chopped
  • 2 tablespoons green onions, finely chopped
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons water
  • 2 teaspoons fresh garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons lemon zest, freshly grated
  • 2 teaspoons tamari (soy) sauce
  • 1 teaspoons Chinese five spice
  • 1/2 teaspoon crushed red chili


  1. Pork:
  2. Place the pork in a shallow baking pan and coat with the marinade; marinate between 1/2 and 1 hour.
  3. Preheat the oven to 400 degrees F.
  4. Heat a large ovenproof sauté pan over medium-high heat; add the olive oil to lightly coat the bottom of the pan; add the tenderloin to sear on all sides; this will take about 2 minutes on each side. Place the pan in the preheated oven and bake for 10 minutes to finish cooking.
  5. Salad:
  6. In a mixing bowl, combine all the vegetables. In a separate mixing bowl, combine the remaining ingredients and whisk to combine.
  7. Add the dressing to the vegetables and mix well. Place the salad in the refrigerator for at least 1/2 an hour to allow the flavors to marry.
  8. To plate, arrange 1/2 cup of salad on each plate. Slice the pork into thin slices; divide among the 6 plates and arrange around the salad.
  9. Asian marinade:
  10. In a mixing bowl, combine all the ingredients and mix well.
  11. Store in an airtight container in the refrigerator for up to 1 week.


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