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Asian Grilled Pork Tenderloin with Grilled Peaches and Slaw

Ingredients

  • Slaw
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp less-sodium soy sauce
  • 1 tbso sesame oil
  • 2 tsp chili garlic sauce
  • 1 bag pre-cut coleslaw mix with carrots
  • 2 green onions, thinly sliced
  • Asian Grilled Pork + Peaches
  • 1/3 cup hoisin
  • 1 tbsp brown sugar
  • 1/2 tsp grated fresh ginger
  • 1 pork tenderloin (about 1 1/4 pounds)
  • 3 tbsp cocnut oil, melted
  • 1 tbsp Chinese five spice blend
  • 2 ripe peaches, halved, pitted and sliced

Directions

1. Prepare outdoor grill for direct grilling over medium heat. In large bowl, whisk honey, soy sauce, vinegar, sesame oil and chili garlic sauce; add slaw mix and onions and toss to combine. Cover and refrigerate. Makes about 4 cups.

2. In small bowl, whisk hoisin, sugar and ginger. Rub all sides of pork with 2 tablespoons coconut oil and five spice. Place pork on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140°, turning ¼ turn every 5 minutes and brushing with hoisin mixture during last 10 minutes of cooking. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes.

3. In small bowl, toss peaches and remaining 1 tablespoon coconut oil. Place peaches on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.

4. Slice pork; serve with slaw and grilled peaches.

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Related Recipes

Asian Grilled Pork Tenderloin with Grilled Peaches

Ingredients

  • Slaw
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp less-sodium soy sauce
  • 1 tbso sesame oil
  • 2 tsp chili garlic sauce
  • 1 bag pre-cut coleslaw mix with carrots
  • 2 green onions, thinly sliced
  • Asian Grilled Pork + Peaches
  • 1/3 cup hoisin
  • 1 tbsp brown sugar
  • 1/2 tsp grated fresh ginger
  • 1 pork tenderloin (about 1 1/4 pounds)
  • 3 tbsp cocnut oil, melted
  • 1 tbsp Chinese five spice blend
  • 2 ripe peaches, halved, pitted and sliced

Directions

1. Prepare outdoor grill for direct grilling over medium heat. In large bowl, whisk honey, soy sauce, vinegar, sesame oil and chili garlic sauce; add slaw mix and onions and toss to combine. Cover and refrigerate. Makes about 4 cups.

2. In small bowl, whisk hoisin, sugar and ginger. Rub all sides of pork with 2 tablespoons coconut oil and five spice. Place pork on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140°, turning ¼ turn every 5 minutes and brushing with hoisin mixture during last 10 minutes of cooking. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes.

3. In small bowl, toss peaches and remaining 1 tablespoon coconut oil. Place peaches on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.

4. Slice pork; serve with slaw and grilled peaches.