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Grilled Asian Pork Tenderloin Salad



Grilled Asian Pork Tenderloin Salad
This exceptional salad features the complex flavor of our Asian Seasoning Mix. Grilling the pork in the Grill Pan is quick and flavorful.
Ingredients:
Dressing
3   tbsp (45 mL) rice vinegar
1 1/2   tbsp (22 mL) soy sauce
2   tsp (10 mL) Asian Seasoning Mix
1   tsp (5 mL) sugar
1/3   cup (75 mL) vegetable oil
Salad and Pork
5   cups (1.25 L) mixed salad greens
1   medium red bell pepper, cut into 2-in. (5 cm) strips
1   cup (250 mL) snow peas
1/2   red onion, sliced into thin wedges
1/3   cup (75 mL) snipped fresh cilantro
2   tbsp (30 mL) Asian Seasoning Mix
1   tbsp (15 mL) vegetable oil
1   pork tenderloin, about 1 lb (500 g)
1/4   cup (50 mL) dry roasted peanuts, coarsely chopped (optional)
Directions:
  1. For dressing, combine vinegar, soy sauce, seasoning mix and sugar in Small Batter Bowl. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to use.
  2. For salad, arrange greens on large serving platter. Top with bell pepper, snow peas, onion and cilantro. Cover; refrigerate until ready to serve.
  3. Heat Grill Pan over medium heat 5 minutes. For pork, combine seasoning mix and oil in Prep Bowl; rub over entire surface of pork. Grill pork 15-18 minutes or until Digital Pocket Thermometer registers 155°F (68°C) for medium doneness or 165°F (75°C) for well done, turning every 5 minutes. Remove pork to Cutting Board and tent with aluminum foil; let stand 5-10 minutes.
  4. To serve, carve pork into thin slices and arrange around edge of salad on serving platter. Sprinkle with peanuts, if desired. Drizzle with dressing.

Yield: 4 servings

Nutrients per serving: Calories 410, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 27 g, Sodium 460 mg, Fiber 4 g

U.S. Diabetic exchanges per serving: 1/2 fruit, 4 medium-fat meat, 2 fat (1/2 carb)

Cook's Tips: To ensure even cooking, be sure to turn the pork in the Grill Pan every 5 minutes using the Chef's Tongs. The internal temperature of the pork will rise approximately 5-10°F after it is removed from the pan.

For brighter color, blanch the snow peas in boiling water for 30 seconds, then drain and immediately plunge peas into a bowl of ice water to stop the cooking process. Let stand 5 minutes and drain. Pat dry with paper towels.