Grilled salad with pork and plums
Votes: 1
Time: 1 hour plus marinating time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This juicy and filling Asian-inspired salad combines the contrasting sweet and tart flavors of its ingredients. It's made with grilled plums, pork tenderloin, and green onions, tossed in a dressing of rice vinegar, honey, mustard, soy sauce, and ginger. The meat is pounded and rubbed with a Chinese spice blend before being grilled or left to rest to infuse the spicy flavors. In addition to the main ingredients, the salad is also garnished with napa cabbage, carrots, snow peas, herbs, and crunchy cashews. Serve as a main course or as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (about 0.6 kg)
- 1 tbsp Chinese 5-spice seasoning
- 1 tbsp. l. brown sugar
- A pinch of cayenne pepper
- 3 tbsp. l. rice vinegar
- 2 tablespoons of honey
- 1 tbsp. lightly salted soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon grated peeled ginger root
- 1/4 cup vegetable oil + 2 tbsp.
- 3 large plums, halved and pitted
- 1 bunch green onions, chopped
- Half a small head of napa cabbage, chopped (about 5 cups)
- 100 g snow peas, pods trimmed and cut into pieces (about 1 cup)
- 1 cup grated carrots (about 2 pcs.)
- 1 cup bean sprouts, coarsely chopped
- 1 cup chopped fresh mint
- 0.5 cup roasted salted cashews, chopped
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Cooking the dish according to the recipe:
- Preheat grill to medium-high heat.
- In a small bowl, combine the five-spice powder, brown sugar, and cayenne pepper. Butterfly the pork tenderloin: Cut a slit down the center, leaving 1 cm (0.5 in) of the pork tenderloin uncut. Open the tenderloin like a book and flatten it lightly with your hands. Place a piece of plastic wrap on top and pound the meat with the flat side of a meat mallet or a skillet until it's 1 cm (0.5 in) thick. Sprinkle with salt and black pepper, then rub the spice mixture all over the pork tenderloin. This can be done up to 2 hours before roasting; cover and refrigerate.
- Prepare the dressingIn a small bowl, combine vinegar, honey, soy sauce, mustard, and ginger. Gradually whisk in 1/4 cup vegetable oil, whisking until smooth. Refrigerate until ready to serve.
- Brush the pork with 1 tablespoon of vegetable oil. Grill until cooked through and crispy grill marks appear, about 6 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
- Toss the plums and green onions with the remaining 1 tablespoon of vegetable oil and season with salt and pepper. Grill, turning, until the plums are lightly toasted, about 3 minutes. Transfer to a cutting board.
- Combine the cabbage, peas, carrots, bean sprouts, mint, and cashews in a serving bowl. Chop the pork, plums, and green onions and add to the bowl along with the dressing; season with salt and pepper to taste and toss to combine.
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