- 3/4 pound pork tenderloin, cut into 4 pieces, and pounded thin
- FOR THE MARINADE
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sherry
- 1 tablespoon brown sugar
- 1/2 teaspoon dark sesame oil
- Salt and freshly ground pepper to taste
- FOR THE VEGETABLES
- 2 tablespoons peanut oil
- 1/4 cup thin slivers fresh ginger
- 1 clove garlic, minced
- 4 scallions, white and light-green parts only, cut into 2-inch lengths and slivered
- 1 cup cole slaw mix
- 1 cup shiitake mushroom caps
- 2 teaspoons Coconut oil for sautéing
- 2 cups cooked rice
- Green onion for garnish.
- Place pork, soy sauce, sherry, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside. While pork is marinading. Heat peanut oil in a large skillet over high heat.
- Add ginger, scallions, slaw mix and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Remove pork from marinade and set marinade aside.
- Place pork on cutting board and divide vegetable mixture evenly among pork pieces. Roll up securing with a toothpick.
- In a skillet over medium heat melt coconut oil and sauté rolls until meat is cooked through.Remove rolls from pan and cover with foil to keep warm.
- Pour marinade into same skillet and bring to a boil. Continue boiling until reduced until thickened.
- To serve place one cup of cooked rice in a shallow bowl on or on a plate. Place 2 roll atop rice and drizzle with sauce.
- Garish with green onions if desired.
This recipe is for two but can easily be doubled.
Keywords: pork tenderloin, soy sauce, cabbage, mushrooms, Asian, Moo Shu, dinner