Crunchy Thai Pork Salad

Tossed with a sweet chili dressing, packed with crispy veggies and sprinkled with crunchy goodies for a super fresh salad.

Pork ribs
 

Cut: Pork Tenderloin
Prep Time: 1 hour

Cook Time:30 minutes
Number of Servings: 4

 

Ingredient

  • 1 lb (500 g) pork tenderloin

Marinade & Dressing:

  • 1/4 cup (60 mL) lime juice

  • 1/4 cup (60 mL) sweet chilli sauce

  • 2 Tbsp (30 mL) low-sodium soy sauce

  • 1 1/2 Tbsp (20 mL) brown sugar

  • 1 1/2 Tbsp (20 mL) sesame oil

Salad:

  • 1 cup (250 mL) sugar snap peas, sliced

  • 1 cup (250 mL) carrots, shredded

  • 1 cup (250 mL) bok choy, sliced

  • 2 cups (500 mL) green cabbage, shredded

  • 1 cup (250 mL) bean sprouts

  • 2 green onions, cut diagonally

  • 1 yellow bell pepper, julienned

  • 1/2 cup (125 mL) chow mein noodles, for garnish

  • 1 red chili pepper, sliced

  • 1 1/2 Tbsp (20 mL) sesame seeds, optional

Directions

  1. In a medium bowl combine lime juice, sweet chili sauce, soy sauce, brown sugar and sesame oil. Set half of the mixture aside for salad dressing.

  2. Place pork tenderloin in a plastic bag. Pour remaining mixture over pork tenderloin. Seal bag and marinate in the refrigerator for at least 1 hour, turning occasionally.

  3. Preheat barbecue to medium-high heat. Remove tenderloin from marinade, discarding remaining marinade.

  4. Place tenderloin on the grill for 30 minutes, turning after 15 minutes and grilling until internal temperature reaches a safe internal temperature of 155°F (68°C).

  5. Remove tenderloin from the grill and allow to rest for 3-5 minutes to a Health Canada-recommended final internal temperature of 160°F (71°C) before slicing.

  6. To assemble the salad: In a large bowl combine, peas, carrots, bok choy, cabbage, bean sprouts, green onion, yellow pepper. Add remaining dressing and toss. Top with chow mein noodles, red chili pepper and sesame seeds. Serve with slices of pork.

Nutritional Analysis

 

YIELD:

4 servings.
 

SERVING SIZE:

1 1/3 cups (325 mL) per servings.

Per Serving
Calories 280
Total Fat 7 g
Saturated Fat 1.5 g
Cholesterol 75 mg
Carbohydrates 25 g
Fiber 4 g
Sugars 12 g
Protein 28 g
Sodium 400 mg
Potassium 877 mg
 

Source: SaskPork

 
 
Lunch, Dinner, SaladsDorothy Method: Grill and Broil, Cut: Tenderloin