Gingered Tenderloin Salad

• 1/2 cup ginger preserves
• 1/3 cup rice vinegar
• 1/3 cup low-sodium soy sauce
• 1 1/2 tablespoons dark sesame oil
• 1 (1-pound) pork tenderloin
• Vegetable cooking spray
• 6 cups shredded napa cabbage (or other Chinese cabbage)
• 1 cup thinly sliced sweet red pepper

1. Combine first 4 ingredients in a small saucepan. Place over medium heat; bring to a boil, stirring constantly. Remove from heat, and let cool completely.
2. Trim fat from tenderloin. Place tenderloin in a large heavy-duty, zip-top plastic bag. Pour half of soy sauce mixture over tenderloin; reserve remaining soy sauce mixture. Seal bag, and shake until tenderloin is well coated. Marinate in refrigerator at least 2 hours, turning bag occasionally.
3. Remove tenderloin from marinade, reserving marinade. Insert meat thermometer into thickest part of tenderloin, if desired. Place marinade in a small saucepan. Bring to a boil; remove from heat, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place tenderloin on rack; grill, covered, 20 minutes or until meat thermometer registers 160u0b0, turning and basting occasionally with reserved marinade. Let tenderloin stand 10 minutes; slice diagonally across grain into thin slices.
4. Combine cabbage and red pepper. Pour remaining half of soy sauce mixture over cabbage mixture; toss lightly. Spoon cabbage mixture evenly onto individual salad plates. Arrange tenderloin slices over cabbage mixture.

ginger preserves, rice vinegar, soy sauce, sesame oil, pork tenderloin, vegetable cooking spray, cabbage, sweet red pepper

Taken from www.myrecipes.com/recipe/gingered-tenderloin-salad (may not work)