Chinese Pork Tenderloin Warm Salad

Prep Time 10

Cook Time 25

Total Time 35

Servings 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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