Soy-Braised Pork Tenderloin with Mushrooms and Leeks and Slaw:

*cost per serving: $3.28

1 Lb green cabbage
1 carrot, peeled, grated
Juice of 1lime, divided
1 TBSP and 1 tsp low sodium soy sauce
4 leeks
3 tsp extra virgin olive oil
16 oz mushrooms, cleaned quartered
4 cloves garlic
1 tsp ginger
1 lb pork tenderloin, trimmed of fat and cut into 1 inch medallions

1. Shred cabbage and carrots. Put into a bowl. Mix half of lime juice and 1 tsp  of soy sauce. Toss to combine. Set aside.
2. To clean leeks: pull outer layer off. Trim top and bottom ends. Fan the layers. Rinse under cold water. Pull apart and cut like half circles.
3. Heat 1 tsp EVOO. Add leeks and sautee for 4 minutes. Add mushrooms and remaining soy sauce, garlic and ginger. Cover, reduce heat,simmer 5 minutes.
4. In another large skillet~ heat 2 tsp EVOO on medium for 1 minute. Add pork medallions. Cook one minute, then gently move so they won't stick. Then cook one more minute. Flip over then repeat. 
5. Remove medallions and put in mushroom mixture. Deglaze the large skillet: add 1 tsp water and remaining lime juice. With a wooden spoon or spatula, scrape the bottom a few time to bring up the pork juices. Add the mushroom mixture to that. Cook uncovered for 2 more minutes. Serve with the slaw.
In Pictures:

Gather slaw ingredients


Shred lettuce


Shred carrots


Mix together


Mix lime juice and soy sauce


Mix in with the cabbage and carrots


Clean and dice leeks


Clean mushrooms with a cloth and slice. Add to medium skillet


Stir in garlic and ginger and cook 5 minutes


Cook pork medallions a few minutes on each side


Remove pork and add to mushroom mixture. Add water and lime juice. Scrap the bits off the bottom of the pan.


Add mushroom mixture and pork. Cook for a few more minutes 



Serve with slaw. DEVOUR! My kids devoured this dish!