Crunchy Asian Pork Tenderloin Salad Recipes

Steps:

• In a small skillet, saute pork in oil until juices run clear. Meanwhile, combine the cabbage, peas, oranges and yellow pepper in a bowl. Add soy sauce and teriyaki sauce; toss to coat. Divide between two salad plates. Arrange pork on salads; sprinkle with chow mein noodles. ,

Steps:

• Grate the lime zest and set aside, then juice half of the lime into a large bowl and cut the other half into small wedges. Whisk 1 teaspoon peanut oil and a pinch of salt into the lime juice. Add the slaw and cucumbers and toss to coat.
• Heat the remaining 2 teaspoons peanut oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until soft but not browned, about 1 minute. Stir in the pork and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink, 6 to 8 minutes. Carefully pour off all but about 1 tablespoon fat from the skillet. Stir in the chili-garlic sauce, fish sauce and lime zest and remove from the heat.
• Divide the slaw mixture among bowls. Top with the pork, herbs and peanuts; serve with the lime wedges.

Steps:

• Preheat oven to 450°F. Place rack in 13x9x2- inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack). Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.
• Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).
• Meanwhile, toss carrots and all remaining ingredients in large bowl.
• Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.
• Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

• Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
• Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
• Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

Steps:

• Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
• Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
• Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
• In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
• To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap® Aluminum Foil.
• Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• If freezing, place packets in Hefty® Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.
• Place frozen packets in refrigerator to thaw for 10 to 12 hours.
• Place thawed packets on baking sheet to cook in oven or transport to grill.
• Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.

Steps:

• Drain apricots, reserving 1/2 cup juice; set apricots aside. In a large resealable plastic bag, combine the soy sauce, brown sugar, oil, ginger, garlic, mustard and reserved apricot juice; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. In a large skillet or wok, stir-fry pork for 4-5 minutes or until juices run clear. Prepare salad mixes according to package directions; top with apricots and pork.

Steps:

• Cook and drain pasta as directed on package, adding pea pods during last minute of cooking. Rinse with cold water; drain. Mix pasta, pea pods and carrots in large bowl.
• Mix sugar, oil, soy sauce and seasoning packet from soup mix in small bowl with wire whisk (sugar and seasonings will dissolve during refrigeration). Pour dressing over pasta mixture; toss to coat. Cover and refrigerate at least 1 hour to blend flavors.
• Heat coals or gas grill for direct heat. Cover and grill pork 5 to 6 inches from medium heat 15 to 20 minutes or until pork is slightly pink in center. Cut pork into thin slices.
• Break ramen noodles into pieces. Add to pasta mixture; toss. Line serving platter or 4 plates with lettuce leaves. Spoon pasta mixture into center of serving platter or divide among 4 plates. Arrange pork slices on top; sprinkle with sesame seed.

Steps:

• PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
• BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
• ADD dressing; toss to coat. Serve immediately.
• SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.

Steps:

• In a large skillet, cook bacon just until crisp; drain and set aside.
• In a large bowl toss together bacon, pork, lettuce, water chestnuts and green onions.
• For dressing, in small bowl stir together soy sauce, honey, catsup and dry mustard.
• Add dressing and chow mein noodles to salad; tossing lightly to coat.