Soy‑Glazed Pork Tenderloin with Pickled Cucumber Slaw

Ingredients

• 1 lb Pork tenderloin
• 3 tablespoons Soy sauce
• 2 tablespoons Honey
• 2 cloves Garlic, minced
• 1 tablespoon Apple cider vinegar
• 1 medium Cucumber
• 1/4 cup Carrot, shredded
• 1 tablespoon Rice vinegar
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Pat the pork tenderloin dry, season with salt and pepper, and place on a rimmed baking sheet.

2. 2

   In a small bowl, whisk together soy sauce, honey, minced garlic, and apple cider vinegar; set aside half of the glaze for serving.

3. 3

   Roast the pork for 20‑25 minutes, basting with the remaining glaze halfway through, until internal temperature reaches 145°F (63°C). Let rest 5 minutes before slicing.

4. 4

   While the pork roasts, thinly slice the cucumber and combine with shredded carrot in a bowl.

5. 5

   Make the slaw dressing by mixing rice vinegar, olive oil, a pinch of salt, and a dash of black pepper; toss with the cucumber‑carrot mixture and let sit for the remaining cooking time.

6. 6

   Slice the rested pork, drizzle with the reserved soy‑honey glaze, and serve alongside the pickled cucumber slaw.