Ginger Pork Tenderloin with Cabbage and Brown Rice

• pork tenderloinpatted dry20 oz
• brown rice:null1 cup
• cabbagethinly sliced24 oz
• fresh gingerfinely grated1 oz
• reduced-sodium soy sauce:null4 tbsp
• rice vinegar:null8 tsp
• canola oil:null8 tsp
• kosher salt:null1 tsp
• black pepper:null1/2 tsp

Instructions

1. 1Rinse the brown rice under cool water. Add it to a saucepan with the package-directed amount of water, bring to a simmer, cover, and cook until the grains are tender and the water is absorbed, usually 35-40 minutes. Let it stand covered for 5 minutes, then fluff.
2. 2Thinly slice the cabbage and finely grate the ginger. Stir the ginger, reduced-sodium soy sauce, and rice vinegar together in a small bowl.
3. 3Do not rinse the pork tenderloin. Pat it dry, then season all over with the kosher salt and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Heat half of the canola oil in a skillet over medium-high heat. Sear the pork for 3-4 minutes per side, turning to brown each side, until the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a plate and let it rest for at least 3 minutes.
5. 5Add the remaining canola oil to the skillet. Add the cabbage, season lightly with salt, and cook for 4-6 minutes, stirring, until softened and lightly browned. Add the ginger mixture and cook for 1-2 minutes, until fragrant and slightly reduced.
6. 6Slice the rested pork and serve it over the brown rice with the cabbage and pan sauce. Taste and adjust with salt or rice vinegar.