Southeast Asian Pork Salad Food

CRUNCHY ASIAN PORK TENDERLOIN SALAD

Crunchy Asian Pork Tenderloin Salad image

"This is a nice change-of-pace entree featuring succulent tenderloin," says Gina Berry of Chanhassen, Minnesota. Her eye-appealing salad has a flavor and crunch your mouth will love.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 pound pork tenderloin, cut into 1/2-inch strips
2 teaspoons sesame oil
1 cup shredded red cabbage
1 cup fresh snow peas
1 snack-size cup (4 ounces) mandarin oranges, drained
1/2 small sweet yellow pepper, chopped
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-sodium teriyaki sauce
1/2 cup chow mein noodles

Steps:

In a small skillet, saute pork in oil until juices run clear. Meanwhile, combine the cabbage, peas, oranges and yellow pepper in a bowl. Add soy sauce and teriyaki sauce; toss to coat. Divide between two salad plates. Arrange pork on salads; sprinkle with chow mein noodles. ,

Nutrition Facts : Calories 338 calories, Fat 12g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1030mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein.

ASIAN PORK SALAD

Asian Pork Salad image

Make and share this Asian Pork Salad recipe from Food.com.

Provided by Brenda.

Categories One Dish Meal

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 27

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

Steps:

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.

ASIAN PORK SALAD

Asian Pork Salad image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 11

Ingredients

2 pork tenderloins (about 2 pounds), trimmed
Spicy Hoisin Marinade
Vegetable oil, for oiling grill
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallions, white and light green parts only, thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrots
2 red bell peppers, seeds and ribs removed, julienned
Ginger Dressing
1/4 cup roasted peanuts, roughly chopped

Steps:

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 reaches an internal temperature of 140 degrees.to 145 degrees. about 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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