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

  1. 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.
  2. 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.
  3. 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.
  4. When the meat has cooled down, slice it finely.
  5. 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 .

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