A spicy delight! Use the more common green cabbage if you can't find the tender
Napa variety.

Prep time: 30 minutes plus standing
Cooking time: 25 to 30 minutes
Degree of difficulty: easy

3 tablespoons lite soy sauce
1 tablespoon rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon grated orange peel
3 tablespoons peanut or vegetable oil
3/4 pound pork tenderloin
1 cup snow peas
6 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
1 cup carrots, cut into thin strips
1 cup green onions, cut into thin strips
1 package (3.5 oz.) enoki mushrooms (optional)

1. Make dressing: Whisk soy sauce, vinegar, ginger and orange peel in large
bowl; gradually whisk in oil.

2. Place pork in roasting pan. Brush pork with 1 tablespoon dressing; let stand
at room temperature 30 minutes.

3. Heat oven to 425 degrees F. Roast pork 25 to 30 minutes, until instant-read
meat thermometer inserted in center of meat reaches 155 degrees F. Let stand 5 minutes.
Slice meat 1/4-inch-thick.

4. Meanwhile, bring a medium saucepan of water to a boil. Add snow peas and
cook 2 minutes. Rinse under cold water and drain. Cut unto thin strips. Toss
snow peas, cabbage, carrots and green onions with all but 1 tablespoon
dressing. Place slaw on each of 4 plates and garnish with pork and mushrooms,
if desired. Drizzle remaining 1 tablespoon dressing over pork. Makes 4 servings.

Calories 255
Total Fat 13 g
Cholesterol 55 mg
Sodium 519 mg
Carbohydrates 14 g
Protein 22 g