In a saucepan over high heat, add coconut milk, 2 Tbsp. rice vinegar, cilantro, salt, and pepper to taste.
Bring mixture to a boil, then lower to a simmer and let cook for 5 mins before turning off flame to let cool.
Once mixture is cooled, strain and marinate pork tenderloin for 24 hours under refrigeration.
In a medium bowl, make dressing for edamame salad by adding 3 tablespoons of rice vinegar, peanut butter, honey, minced garlic, minced ginger, cayenne powder, and soy sauce.
Whisk together until all ingredients are combined then season with salt and pepper to taste.
In the same bowl, fold in minced jalapeno, carrot shred, red cabbage shred, chopped baby spinach, quinoa and edamame. Toss ingredients and reserve.
Remove pork from marinade. Reserve marinade. On a high temp grill, sear off pork tenderloin and cook to internal temperature of 145° or higher. Remove from grill and rest for 15 minutes so juices redistribute to create the best eating experience. Carve tenderloin.
In a saucepan over medium high heat add remaining marinade and reduce by half to create the sauce for pork.
Plate each dish with equal parts edamame salad top with sliced pork, then serve pork with cilantro coconut sauce reduction.
Ingredients
1 ea Allegiance® Pork. Tenderloin
5 + 1 tbsp Asian Pride® Rice Wine Vinegar, divided
1 cup Peak Fresh Produce® Cilantro, Fresh, rough chopped
3 cups Asian Pride® Coconut milk
1/2 cup Asian Pride® Edamame, shelled
1/4 cup Peak Fresh Produce® Spinach, Baby, chopped
1/4 cup Peak Fresh Produce® Cabbage, Red, shredded
1/4 cup Peak Fresh Produce® Carrot(s), shredded
1/2 ea Peak Fresh Produce® Jalapeño Pepper(s), minced
1/3 cup West Creek® Peanut Butter
1 tbsp West Creek® Honey
3 ea Peak Fresh Produce® Garlic, Clove(s), peeled, minced
