Clean out the fridge supper

It's a clean out the fridge supper on the menu for this sunny evening.
I'm making the mess in the kitchen now, prepping, slicing, dicing and chopping. I found cabbage stuffed in the back of the refrigerator, I had to peel off two layers, no biggie still looks & tastes fresh.

I pulled out pork tenderloin from the freezer and made a sesame soy-ginger-garlic marinade. Threw the tenderloin in the marinade to spend the day in it's flavor bath. I'm going to fire up the lump charcoal this evening and grill the meat right on the coals for that deep bold flavor Tom loves.

The cabbage salad is shredded and ready to be tossed with toasted cashews, dressing, and maybe some noodles.
​
A little prep in the morning makes the evening dinner hour so much quicker, and relaxing.

Grilled Tenderloin with Cabbage Slaw
Marinade
2 tablespoons soy sauce
1/4 cup rice vinegar
2 tablespoon light brown sugar
5 cloves garlic minced
1 tablespoon minced fresh ginger
1 1/2 teaspoon sesame oil
1-2 Thai chilies depending on how spicy you like it.
2 teaspoon chile sauce such as Sriracha, Asian Chili Garlic Sauce or Sambal Oelek - I used Sriracha
 
Cabbage Slaw
1 head green cabbage 
½ head purple cabbage shredded
2 carrots
1 red pepper sliced thin
1 jalapeno pepper grated
4 green onion both white and green parts, trimmed and thinly sliced
 
Slaw Dressing
1/4 cup olive oil
2 tablespoons soy sauce
3 tablespoon rice vinegar
2 tablespoons brown sugar
1 1/2 teaspoon sesame oil
2 teaspoons chili sauce like Sriracha, Asian Chili Garlic Sauce or Sambal Oleek
 
In a small measuring cup, whisk together the marinade ingredients. Add all of this to a large ziplock bag with the tenderloin and let marinade several hours or overnight.
 
In another large bowl, toss the grated cabbage, carrot, red and jalapeno pepper green onion. Whisk together the slaw dressing ingredients and add to the bowl. Stir well to combine and toss before serving. Sprinkle with toasted cashews or peanuts.
 
Grill tenderloin on  a preheated grill until desired temperature. Let rest for 10 minutes; slice thin and serve on top of the cabbage slaw.