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    Asian Pork Salad


    Source of Recipe


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    List of Ingredients




    2 pork tenderloins, trimmed (about 2 pounds)
    vegetable oil, for oiling grill

    Spicy Hoisin Marinade:
    1/4 cup soy sauce
    1/4 cup packed dark brown sugar
    2 tablespoons sherry wine
    2 tablespoons freshly squeezed orange juice
    2 tablespoons hoisin sauce
    2 tablespoons peeled and grated fresh ginger
    2 cloves garlic, minced
    2 scallions, white and green parts,thinly sliced,plus more for garnish
    1 tablespoon dry mustard
    1 teaspoon crumbled dried chilies or crushed red pepper flakes
    1 orange, zest of

    Ginger Dressing:
    2 tablespoons freshly squeezed lime juice
    2 tablespoons rice vinegar
    1 1/2 tablespoons sesame oil
    2 teaspoons soy sauce
    2 teaspoons peeled and grated fresh ginger
    1/2 teaspoon sugar
    1/4 teaspoon crushed red pepper flakes

    SALAD:
    2 cups fresh cilantro leaves
    2 cups fresh mint leaves
    1 bunch scallions, white and light green parts only,thinly sliced on the diagonal
    1 cup mung bean sprouts
    1 cup julienned carrots
    2 red bell peppers, seeds and ribs removed,julienned
    1/4 cup roasted peanuts, roughly chopped

    Recipe



    Marinade: Mix all ingredients together in a nonreactive bowl.
    Ginger Dressing: In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper.
    Store, refrigerated, in an airtight container, for up to 3 days.
    Arrange pork loins in a non-reactive dish with spicy hoisin marinade.
    Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight.
    Preheat grill to high.
    Allow pork to return to room temperature before cooking, about 30 minutes.
    Remove pork from marinade, reserving 1/2 cup.
    Oil grill.
    Grill pork, turning and occasionally brushing with marinade, until pork is cooked medium rare, about 15-20 minutes.
    Remove from grill, and allow meat to rest for 10 minutes before slicing.
    In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers.
    Add ginger dressing, and toss to combine.
    Slice pork crosswise 1/4-inch-thick.
    Arrange pork and salad on a platter.
    Garnish with roasted peanuts.

 

 

 


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