Vietnamese Pork Tenderloin Salad

The beautiful presentation makes this Asian-inspired salad worthy of entertaining guests.


    Dressing and Salad
  • 1   lemon
  • 1/2 cup light corn syrup
  • 1/4 cup rice vinegar
  • 2   garlic cloves, pressed
  • 1/2 teaspoon salt
  • 2 medium carrots, peeled
  • 1 package (16 ounces) fresh bean sprouts (4 cups)
  • 2 tablespoons snipped fresh basil leaves
  • 2 tablespoons snipped fresh cilantro
  • 1   pork tenderloin (about 1 pound)
  • 2   garlic cloves, pressed
  •  Salt and coarsely ground black pepper
  • 12   Bibb lettuce leaves


  1. For dressing, zest lemon to measure 1 tablespoon zest; juice to measure 2 tablespoons juice. Combine lemon zest, juice, corn syrup, vinegar, garlic pressed with Garlic Press and salt in Small Batter Bowl; whisk until blended. For salad, cut carrots into julienne strips using Julienne Peeler; cut into 1-inch-long pieces. Combine carrots, bean sprouts, basil and cilantro in Classic Batter Bowl. Cover dressing and salad ingredients separately; refrigerate until ready to serve.

  2. For pork, prepare grill for indirect cooking over medium coals. Rub pork with garlic and season with salt and black pepper. Place pork on grid of grill. Grill, covered, 25-35 minutes for medium (155°F) to well (165°F) doneness, turning every 10 minutes Remove pork from grill to Cutting Board; let stand 5 minutes. Carve into thin slices.

  3. To serve, pour dressing over salad; toss gently. Arrange lettuce leaves on serving plates; top with salad and sliced pork.


  • 4  servings

Nutrients per serving:

Calories 310, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 75 mg, Carbohydrate 43 g, Protein 28 g, Sodium 710 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

2 1/2 starch, 2 1/2 low-fat meat, 1/2 vegetable (2 1/2 carb)

Cook's Tips:

The internal temperature of the pork will rise approximately 5°F during standing to reach medium (160°F) to well (170°F) doneness.

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