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Grilled Asian Pork Tenderloin Salad

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Rate this recipe 4.3/5 (7 Votes)

Ingredients

  • FOR THE GRILLED ASIAN PORK TENDERLOIN:
  • 1.5 lbs. pork tenderloin, cut into 1/2" thick slices
  • 1/3 c. honey
  • 1/3 c. soy sauce
  • 1/3 c. freshly squeezed orange juice
  • 1 T. sesame oil
  • 2 T. minced fresh ginger
  • 3 garlic cloves, minced
  • 1 T. ground mustard
  • 1/2 tsp. freshly ground black pepper
  • FOR THE HONEY-GINGER VINAIGRETTE:
  • 1/4 c. honey
  • 3 T. rice vinegar
  • 2 tsp. fresh orange zest
  • 2 T. freshly squeezed orange juice
  • 2 T. extra-virgin olive oil
  • 2 tsp. soy sauce
  • 1 tsp. Dijon mustard
  • 1 T. minced fresh ginger
  • kosher salt and freshly ground black pepper, to taste
  • TO ASSEMBLE THE GRILLED ASIAN PORK TENDERLOIN SALAD:
  • your favorite lettuce greens
  • 3 to 4 carrots, peeled and sliced thinly into coins
  • 3 to 4 radishes, sliced thinly into coins
  • 3 to 4 green onions, sliced thinly
  • 1 c. edamame
  • 1/2 c. fresh cilantro leaves
  • kosher salt and freshly ground black pepper, to taste

Details

Adapted from afarmgirlsdabbles.com

Preparation

Step 1

FOR THE GRILLED ASIAN PORK TENDERLOIN:

Place sliced pork in a large resealable plastic bag. In a medium bowl, whisk together remaining ingredients and then pour over the pork. Place marinating pork in refrigerator for one hour.

Drain and discard marinade. Heat grill to high and place marinated pork slices on clean grill grates. The pork is thin and will cook very quickly, and your goal is to have juicy, pink pork. Cook for about 1-1/2 minutes per side, or to an internal temperature of 145°. Remove pork from grill to a platter to rest for 3 minutes.

FOR THE HONEY-GINGER VINAIGRETTE:

In a medium bowl, whisk all ingredients together. This can be prepared many hours, or up to a day, in advance. The vinaigrette is actually better when it has some time for the flavors to mingle. Just store in the refrigerator and whisk again to incorporate right before serving.

TO ASSEMBLE THE GRILLED ASIAN PORK TENDERLOIN SALAD:

Layer lettuce greens on a large serving platter with carrots, radishes, green onions, edamame, and cilantro. Drizzle some of the honey-ginger vinaigrette over the top. Sprinkle with a bit of salt and pepper. Then arrange grilled pork tenderloin slices casually over the top, leaving plenty of green salad showing. Serve immediately.

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