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
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Steps
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.
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