Teriyaki Grilled Tenderloin with Pickled Red Cabbage
Pork loin is one of my favorite meats. It's almost fat-free and can be prepared in so many different ways that it's almost as versatile as chicken.
Today we give it an oriental twist with teriyaki sauce, a sauce that is sold in almost all supermarkets and that will give a different touch to your meat. We will serve it with quinoa but you can use brown, red or basmati rice instead.
Ingredients
- 1 piece of red cabbage
- 160 ml of rice vinegar
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon of sugar
- 1 piece of 500 gr of pork loin
- 125ml teriyaki sauce
- salt and pepper
- 2 teaspoons of oil
- 250 gr of red and white quinoa mixed and cooked
- 2 extra tablespoons of teriyaki sauce
- 1 bunch of fresh coriander
Preparation
- Season the piece of meat. In a iron Efficient de Bra de 35 cm heat the oil and put the piece of meat on the fire and seal the meat by browning it over high heat.
- Remove from heat and cover with teriyaki sauce on all sides. Bake on the same griddle for 25-30 minutes until the meat is done. Reserve all the remaining sauce.
- Meanwhile, finely chop the red cabbage. Put it in a large bowl with the vinegar, ginger and sugar and let marinate for about 5-10 minutes.
- When the meat has cooled down, slice it finely.
- Put the quinoa on the plate, top with a little drained pickled red cabbage and finish with a few pieces of meat. Sprinkle with a few coriander leaves and serve with teriyaki sauce.
Photography and recipe by Loleta .
