Asian Pork and Vegetable Salad

 


Ingredients

Salad

  • 1 1/2
    lb pork tenderloins
  • 2
    teaspoons vegetable oil
  • 2
    teaspoons Chinese five-spice powder
  • 1/4
    teaspoon garlic powder
  • 6
    cups finely sliced Chinese (napa) cabbage (about 1 1/2 heads)
  • 1
    cup halved snow pea pods
  • 1
    red bell pepper, cut into 2x1/4-inch strips
  • 1/2
    can or jar (14 oz size) hearts of palm, drained, cubed
  • 2
    tablespoons toasted sesame seed

Dressing

  • 1/4
    cup sweet-and-sour sauce
  • 2
    tablespoons vegetable oil
  • 2
    tablespoons rice vinegar

  • Steps

1 Heat gas or charcoal grill. Rub pork tenderloins with 2 teaspoons oil. Sprinkle with five-spice powder and garlic powder.

    2 Place pork on grill over medium heat. Cook 20 minutes, turning 3 or 4 times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing.

      3 In large bowl, mix all remaining salad ingredients except sesame seed. In small bowl, beat all dressing ingredients with wire whisk until smooth and thick. Pour over salad; toss to coat. Spoon salad onto 6 individual serving plates.

        • 4 Slice pork; arrange over individual salads. Sprinkle with sesame seed.

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