The Asian flavor inspirations
for this summer salad come from common pantry ingredients. Fresh
cucumber, radish and greens come from the farmer's market—as
do the mint and cilantro, unless you have your own herb garden.
This easy meal-in-a-bowl needs only iced tea and breadsticks
to make it complete.
Far
East Grilled Pork Tenderloin with Herbed Salad
- 1 whole pork tenderloin,
butterflied*
6 tablespoons lime juice - divided use
4 tablespoons soy sauce
1 tablespoon honey
- 1 tablespoon ketchup
3 tablespoons vegetable oil
2 teaspoons granulated sugar
- 2 tablespoons chopped
mint
2 tablespoons chopped cilantro
1/2 teaspoon crushed red pepper flakes
1 cucumber, seeded, thinly sliced
8 small radishes, cleaned and thinly sliced
1 (5-ounce) bag mixed spring greens
- In large self-sealing
bag combine 3 tablespoons lime juice, soy sauce and honey; add
tenderloin, seal bag and toss gently to thoroughly combine. Let
marinate one hour.
- Meanwhile, in medium bowl
whisk together the remaining lime juice, oil, sugar, salt, mint,
cilantro and red pepper. Toss cucumbers and radishes with dressing,
set aside. Evenly divide greens among four dinner plates.
- Prepare medium-hot fire
in grill. Remove tenderloin from marinade, discarding marinade.
Grill pork directly over fire for a total of 8 to 10 minutes,
turning to brown evenly. Remove pork from grill, slice thinly;
layer atop greens and top with herbed salad.
Serves 4.
*Cut through pork tenderloin
horizontally almost, but not quite, in half. Lay flat.
Recipe provided courtesy
of Pork: The Other White Meat.
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