Review: Asian Pork Salad, Apr 97

[Holly in KC]

We had this for dinner this evening. WOW!!!!

I'm somewhat new to the board, so a lot of you may have already discovered this one. But just in case you haven't ... this is FANTASTIC!

The pork (tenderloin) is marinated in orange juice, teriyaki, brown sugar, bourbon (I used whiskey - didn't have bourbon on hand), and crushed red pepper. It is served on greens with red onion, mandarin orange slices and red pepper with a dressing of orange juice, teriyaki, rice vinegar, mirin, hoisin sauce and garlic. The flavor combination is just incredible.

If you haven't tried this one... try it!!

[makedah]

I just came across this in the 1998 CL annual I checked out at the library. The pic looked interesting... it is now on my list of recipes to photocopy!

[Terrytx]

If you have time, would you post this please?

[ElinorC]

It does sound interesting! Here's the recipe:

* Exported from MasterCook *

Asian Pork Salad

3/4 cup orange juice -- divided
1/4 cup low-sodium teriyaki sauce -- divided
1 tablespoon rice vinegar
1 tablespoon mirin (sweet rice wine)
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1 garlic clove -- minced
3 tablespoons brown sugar
2 tablespoons bourbon
1/4 teaspoon crushed red pepper
1 (1-pound) pork tenderloin
Cooking spray
8 cups gourmet salad greens
1/2 cup sliced red onion -- separated into rings
1 (11-ounce) can mandarin oranges in light syrup -- drained
1 (8-ounce) can sliced water chestnuts -- drained
1 large red bell pepper -- sliced into rings
2 tablespoons sesame seeds -- toasted

Combine 1/2 cup plus 2 tablespoons orange juice, 2 tablespoons teriyaki sauce, vinegar, and next 4 ingredients (vinegar through garlic) in a small bowl; stir well. Cover and chill.

Combine 2 tablespoons orange juice, 2 tablespoons teriyaki sauce, brown sugar, bourbon, and crushed red pepper in a large zip-top plastic bag. Trim fat from pork; slice pork into 3 × 1/2-inch-wide strips. Add pork to bag. Seal; toss to coat. Marinate in refrigerator 15 minutes.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork and marinade; cook 8 minutes or until pork is done and liquid almost evaporates. Remove from heat.

Divide greens, onion, oranges, water chestnuts, and bell pepper evenly among 4 plates. Top each serving with 1 cup pork mixture; drizzle 1/4 cup orange juice mixture over each salad. Sprinkle each with 1 1/2 teaspoons sesame seeds.

Yield: 4 servings

Cuisine:
"Asian"
Source:
"Cooking Light, April 1997, p.188"
Copyright:
"© Cooking Light"
T(Cooking Time):
"0:08"

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Per Serving (excluding unknown items): 368 Calories; 8g Fat (19.6% calories from fat); 31g Protein; 41g Carbohydrate; 7g Dietary Fiber; 74mg Cholesterol; 833mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : To complete this weeknight dinner, add flour tortillas or French bread.

[Terrytx]

Thanks so much!

[Terrytx]

I made this the other night using the left overs from the Jamaican Jerk Pork. I sliced the left over pork and sauted it (to heat it up) in the marinade ingredients, and followed the recipe otherwise. It was great. Now I will always have something to use left over pork for.