Asian Pork and Vegetable Salad

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

Minutes

Total Time

40

Minutes

Makes

6

servings

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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 260mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 28g;
Percent Daily Value*:
    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.