Pork and Napa Salad
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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.
Servings: 4
Ingredients:
Pork and Napa Salad
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 247 |
| pro | 28 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 61 mg |
| sodium | 715 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 16% |
| vit A | 31% |
| vit C | 68% |
| folate | 53% |
Suggested Recipes
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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
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.
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.
Source
Canadian Living Magazine: August 2008
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