Asian Pork Salad

Name: Asian Pork Salad
Prep time: 8 h
Cook time: 20 min
Total time: 8 h 20 min
Yield: 4-6 serving(s)
Ingredients: 2 pork tenderloin, trimmed (about 2 pounds); vegetable oil, for oiling grill; 1/4 cup soy sauce; 1/4 cup packed dark brown sugar; 2 tablespoons sherry wine; 2 tablespoons freshly squeezed orange juice; 2 tablespoons hoisin sauce; 2 tablespoons peeled and grated fresh ginger; 2 cloves garlic, minced; 2 scallions, white and green parts,thinly sliced,plus more for garnish; 1 tablespoon dry mustard; 1 teaspoon crumbled dried chilies or 1 teaspoon crushed red pepper flakes; 1 orange, zest of; 2 tablespoons freshly squeezed lime juice; 2 tablespoons rice vinegar; 1 1/2 tablespoons sesame oil; 2 teaspoons soy sauce; 2 teaspoons peeled and grated fresh ginger; 1/2 teaspoon sugar; 1/4 teaspoon crushed red pepper flakes; 2 cups fresh cilantro leaves; 2 cups fresh mint leaves; 1 bunch scallion, white and light green parts only,thinly sliced on the diagonal; 1 cup mung bean sprouts; 1 cup julienned carrot; 2 red bell peppers, seeds and ribs removed,julienned; 1/4 cup roasted peanuts, roughly chopped

Submitted by Brenda.

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Ready In:: 8hrs 20mins
Ingredients:: 27
Serves:: 4-6

ingredients

2 pork tenderloin, trimmed (about 2 pounds)
vegetable oil, for oiling grill
Spicy Hoisin Marinade
¹⁄₄ cup soy sauce
¹⁄₄ cup packed dark brown sugar
2 tablespoons sherry wine
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 cloves garlic, minced
2 scallions, white and green parts,thinly sliced,plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chilies or 1 teaspoon crushed red pepper flakes
1 orange, zest of
Ginger Dressing
2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 ¹⁄₂ tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
¹⁄₂ teaspoon sugar
¹⁄₄ teaspoon crushed red pepper flakes
SALAD
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallion, white and light green parts only,thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrot
2 red bell peppers, seeds and ribs removed,julienned
¹⁄₄ cup roasted peanuts, roughly chopped

directions

Marinade: Mix all ingredients together in a nonreactive bowl.
Ginger Dressing: In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper.
Store, refrigerated, in an airtight container, for up to 3 days.
Arrange pork loins in a non-reactive dish with spicy hoisin marinade.
Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight.
Preheat grill to high.
Allow pork to return to room temperature before cooking, about 30 minutes.
Remove pork from marinade, reserving 1/2 cup.
Oil grill.
Grill pork, turning and occasionally brushing with marinade, until pork is cooked medium rare, about 15-20 minutes.
Remove from grill, and allow meat to rest for 10 minutes before slicing.
In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers.
Add ginger dressing, and toss to combine.
Slice pork crosswise 1/4-inch-thick.
Arrange pork and salad on a platter.
Garnish with roasted peanuts.

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Reviews

This was excellent, so good we are having it again tonight and it will be a regular. Both the marinade and salad dressing were superb with a lovely spicy taste. I did substitute the brown sugar for a tablespoon of organic honey in the marinade.

maidinafrica

Tweaks

This was excellent, so good we are having it again tonight and it will be a regular. Both the marinade and salad dressing were superb with a lovely spicy taste. I did substitute the brown sugar for a tablespoon of organic honey in the marinade.

maidinafrica