Pork Tenderloin and Napa Cabbage & Mango Slaw by Chef Jeff Murphy

Part 2 - Chef Jeff Murphy prepares a juicy pork tenderloin marinated in olive oil, lime juice, crushed chili flakes and other spices. A crisp and refreshing Napa cabbage, mango and apple slaw serves as delectable side dish. And of course you can't forget about the wine! Ceja Vineyards' Carneros Pinot Noir is the perfect accompaniment.

Oil Poached and Seared Pork Tenderloin
-1 pork tenderloin. Remove all sliver skin and trim to a uniform thickness (reserve the tailpiece for another use)
-2 cups vegetable oil (enough to cover tenderloin)
-1 tablespoon dry oregano
-1 tablespoon salt (dissolve in lime juice)
-2 tablespoons fresh lime juice
-1 tablespoon black pepper
-1 tablespoon soy sauce

Mango, Peanut and Napa Cabbage Salad/Slaw
-1 ripe mango peeled and sliced
-1 Fuji apple cored and sliced thin
-1/2 head of Napa cabbage sliced thin (any other lettuce or cabbage will do - if you use green or red cabbage rest it in the dressing for one hour before serving)
-1/2 cup olive oil
-juice of 2 large limes
-salt and pepper to taste
-crushed red pepper flakes
-1/4 cup chopped dry roasted peanuts

Directions for Pork Tenderloin
Preheat oven to 240. Place all ingredients in cooking vessel or zipper close bag and marinate for 4 to 12 hours. Place pork in oven ensuring that meat is covered in marinade and cook for about 35 minutes. Remove from oven and pan and wipe off any excessive oil from meat. Sear pork in a preheated sauté pan until deep caramel color is reached (Ensure that ventilation fan is on). Slice into medallions and serve over Napa cabbage salad.

Directions for Napa Cabbage Salad
Chop and mix it all up!

Optional Mango Sauce
-1 ripe mango peeled and chopped coarsely
-2 tablespoons of mango chutney
-2 tablespoons of tomato ketchup
-1 tablespoon of soy sauce
-1 tablespoon of fresh lime juice
-4 drops of (any) hot sauce
Puree all ingredients and use as condiment to finished pork dish.