Chinese Pork Tenderloin Warm Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 tablespoon Dijon mustard
  • 3 tablespoons hoisin sauce soy free and gluten free brand such as Joyce Chen or Kikkoman GF
  • 3 tablespoons coconut aminos
  • 2 tablespoons fresh cilantro
  • sea salt and freshly ground black pepper to taste
  • 1 pound pork tenderloin cubed
  • 2 tablespoons olive oil
  • 1/4 cup chopped red onion
  • 1 large green bell pepper seeded and sliced
  • 2 large ribs celery chopped
  • 4 cups shredded purple cabbage


  • Preheat oven to 375 degrees.
  • In a small bowl, mix the first 5 ingredients (mustard through salt and pepper).
  • In a large baking dish place the pork. Pour mustard sauce over pork and coat evenly.
  • Cover baking dish with aluminum foil and bake for 25 minutes, until pork is no longer pink in the center.
  • Uncover pork and allow to cool.
  • In a large skillet, heat the oil over medium heat. Cook the onion through the cabbage.
  • Saute for about 5 to 8 minutes, or until tender.
  • Take the pork and spoon over the cabbage salad, along with any remaining sauce from the roasting pan and serve.
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