Measure the ingredients for the marinade.
Combine them all well in a bowl.
Slice the pork loin in quarters, then prepare a freezer pack.
Put the slices of the loin and the marinade in the bag. Distribute the sauce by rubbing over the bag to cover the loin with it.
Let it marinate in the fridge for a day or 2.
After marinating, take the loin out of the bag and wipe off the miso well will a paper towel.
Heat the oil in an non-stick pan over high heat.
Add the loin into the pan and drop the heat to medium low and slowly cook for 5~7 minutes. Pay attention to the heat to prevent Miso from burning the loin from becoming tough.
Flip the slices over and cook for another 5~7 minutes, being careful with the heat.
Take them out onto a tray and cover with aluminum foil, then let them rest 5 minutes.
Take them out and slice into bite size strips. Keep the juice from the meat on the tray.
Serve the Miso Pork on a plate with the shredded cabbage salad. Pour over the juice on the tray.