Tested till perfect Pork and Napa Salad

Pork and Napa Salad

Juicy, grilled pork tenderloin is set beside a party of flavour made of napa cabbage, sugar snap peas, matchstick carrots, lime juice, sesame oil and gingerroot.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

    1 tbsp (15 mL) vegetable_oil
    2 cloves garlic, minced   
    1/2 tsp (2 mL) each salt, pepper and ground coriander 
    1/4 tsp (1 mL) ground cloves 
    1 lb (500 g) pork tenderloin    
    6 cups (1.5 L) shredded napa_cabbage (about 1 small)  
    1carrot, cut_into matchsticks   
    1cup (250 mL) sugar_snap_peas, blanched and halved   
    2 green_onions, thinly sliced   
    2 tbsp (25 mL) lime juice   
    1 tbsp (15 mL) each sesame_oil, white vinegar and fish_sauce
    2 tsp (10 mL) each granulated_sugar and minced gingerroot
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Preparation

In small bowl, stir together oil, garlic, salt, pepper, coriander and cloves; brush over pork and let stand for 15 minutes.

Place pork on greased grill over medium-high heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, 15 to 20 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before carving into 1/2-inch (1 cm) thick slices.

Meanwhile, in bowl, combine cabbage, carrot, peas, green onions, lime juice, sesame oil, vinegar, fish sauce, sugar and ginger; toss to coat. Divide among plates. Top with pork.

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Nutritional Information Per serving: about

cal 247 pro 28g total fat 10g sat. fat 2g
carb 13g fibre 3g chol 61mg sodium 715mg

% RDI:

calcium 11 iron 16 vit A 31 vit C 68
folate 53
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