Grilled Asian Pork Tenderloin Salad

INGREDIENTS

Dressing

3 tbsp (45 mL) rice vinegar

1 1/2 tbsp (22 mL) soy sauce

2 tsp (10 mL) Asian Seasoning Mix

1 tsp (5 mL) sugar

1/3 cup (75 mL) vegetable oil

Salad and Pork

5 cups (1.25 L) mixed salad greens

1 medium red bell pepper, cut into 2-in. (5 cm) strips

1 cup (250 mL) snow peas

1/2  red onion, sliced into thin wedges

1/3 cup (75 mL) snipped fresh cilantro

2 tbsp (30 mL) Asian Seasoning Mix

1 tbsp (15 mL) vegetable oil

1  pork tenderloin, about 1 lb (500 g)

1/4 cup (50 mL) dry roasted peanuts, coarsely chopped (optional)

DIRECTIONS

1

For dressing, combine vinegar, soy sauce, seasoning mix and sugar in Small Batter Bowl. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to use.

2

For salad, arrange greens on large serving platter. Top with bell pepper, snow peas, onion and cilantro. Cover; refrigerate until ready to serve.

3

Heat Grill Pan over medium heat 5 minutes. For pork, combine seasoning mix and oil in (1-cup) Prep Bowl; rub over entire surface of pork. Grill pork 15-18 minutes or until Digital Pocket Thermometer registers 155°F (68°C) for medium doneness or 165°F (75°C) for well done, turning every 5 minutes. Remove pork to Cutting Board and tent with aluminum foil; let stand 5-10 minutes.

4

To serve, carve pork into thin slices and arrange around edge of salad on serving platter. Sprinkle with peanuts, if desired. Drizzle with dressing.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 410, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 27 g, Sodium 460 mg, Fiber 4 g
 

U.S. Diabetic exchanges per serving:

1/2 fruit, 4 medium-fat meat, 2 fat (1/2 carb)

Cook's Tips:

To ensure even cooking, be sure to turn the pork in the Grill Pan every 5 minutes using the Chef's Tongs. The internal temperature of the pork will rise approximately 5-10°F after it is removed from the pan.

For brighter color, blanch the snow peas in boiling water for 30 seconds, then drain and immediately plunge peas into a bowl of ice water to stop the cooking process. Let stand 5 minutes and drain. Pat dry with paper towels.