Asian Marinated Pork Salad

By á-24703

Ingredients

• 3/4 cup(s) fresh cilantro
• 2 limes
• 2 tablespoon(s) low-sodium soy sauce
• 1 tablespoon(s) honey
• 1 tablespoon(s) grated fresh ginger
• 4 scallions, sliced
• 1 (1 1/4-pound) pork tenderloin
• 2 plums or nectarines, each cut into 6 wedges
• 3 tablespoon(s) canola oil
• 1 package(s) (14-ounce) coleslaw mix
• 4 radishes, very thinly sliced
• 1 head(s) butter or Boston lettuce, leaves separated
• Read more: Asian Marinated Pork Salad Recipe - Woman's Day

Preparation

Step 1

Make the dressing: Finely chop 1/4 cup cilantro and place in a medium bowl. Grate 1 tablespoon lime zest into the bowl, then squeeze in 6 tablespoons of juice. Whisk in the soy sauce, honey, and ginger; stir in the scallions.
Transfer 3 tablespoons dressing to a large resealable bag, add the pork and let marinate in the refrigerator for at least 30 minutes and up to 2 hours. Refrigerate the remaining dressing until ready to use.
Heat grill to medium-high. Remove the pork from the marinade; discard the marinade. Grill, covered, turning occasionally, until the internal temperature reaches 145 degrees F, 18 to 20 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing.
While the pork is resting, brush the plums with 1 tablespoon oil and grill until slightly charred, 1 to 2 minutes per side.
Whisk the remaining 2 tablespoons oil into the reserved dressing. In a large bowl, combine the coleslaw mix, radishes, and remaining cilantro. Drizzle with the dressing and gently toss to coat. Fold in the plums. Serve the slaw mixture and pork on the lettuce leaves.


Read more: Asian Marinated Pork Salad Recipe - Woman's Day