Asian Pork and Vegetable Salad

Grilled pork and vegetables sprinkled with spices makes a hearty dinner ready in 40 minutes – perfect if you love Asian cuisine.

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 6

Salad

1 1/2
lb pork tenderloins
2
teaspoons vegetable oil
2
teaspoons Chinese five-spice powder
1/4
teaspoon garlic powder
6
cups finely sliced Chinese (napa) cabbage (about 1 1/2 heads)
1
cup halved snow pea pods
1
red bell pepper, cut into 2x1/4-inch strips
1/2
can or jar (14 oz size) hearts of palm, drained, cubed
2
tablespoons toasted sesame seed

Dressing

1/4
cup sweet-and-sour sauce
2
tablespoons vegetable oil
2
tablespoons rice vinegar

  • 1 Heat gas or charcoal grill. Rub pork tenderloins with 2 teaspoons oil. Sprinkle with five-spice powder and garlic powder.
  • 2 Place pork on grill over medium heat. Cook 20 minutes, turning 3 or 4 times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing.
  • 3 In large bowl, mix all remaining salad ingredients except sesame seed. In small bowl, beat all dressing ingredients with wire whisk until smooth and thick. Pour over salad; toss to coat. Spoon salad onto 6 individual serving plates.
  • 4 Slice pork; arrange over individual salads. Sprinkle with sesame seed.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
260mg
260%;
Total Carbohydrate
9g
9%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
130%;
Calcium
10%;
Iron
20%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.