Pork and Napa Salad
This recipe makes 4 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||2 g|
- Portion size: 4
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.
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
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.
More pork and salad recipes:
- Hearty Pork Salad
- Peanut Pork Noodle Salad
- Pork Tenderloin with Warm Roast Vegetable Salad
- Grilled Mustard Sage Pork Tenderloin and Potato Salad
Source : Canadian Living Magazine: August 2008