Pork Tenderloin Salad

The trick to this salad is to make sure the meat gets flavor, so marinating it, and cooking it in just a portion of the marinade so the pork has a chance to brown and caramelize a bit.

This is also a great salad for a crowd, if you substitute already cooked chicken, (like the kind you get a Costco), skip the marinading and cooking steps and just pour the ingredients in a bowl and dress.

Servings: 4-6

Dressing Ingredients:

• ⅓ cup rice vinegar

• 3 tablespoons soy sauce

• 1 or more teaspoons fresh grated ginger

• 1 to 2 cloves garlic, minced

• 3 tablespoons honey

• 1 to 2 teaspoons Chinese 5 Spice Powder

• 2 to 3 tablespoons sesame oil

• ⅔ cup vegetable oil

Salad Ingredients:

• 1 Pork tenderloin, thinly sliced

• Fresh baby spinach

• Mandarin oranges

• Slivered almonds

• Green onions, sliced

• Chow mein noodles or won ton strips and/or toasted sesame seeds

• Whatever else sounds good.

Instructions:

1. To prepare dressing, combine first 6 ingredients (vinegar through Chinese 5 spice powder) in a bowl. Whisk to combine.

2. While still whisking, slowly add sesame oil and vegetable oil to bowl, continuing to whisk briskly to combine.

3. Place sliced pork into a zip-lock bag. Pour ½ dressing into bag and shake to coat all pieces of pork. Marinate for at least 20 minutes, but no longer than 24 hours.

4. Heat a large skillet over medium high heat and cook pork with enough of the marinade to coat the pork, but not allow the meat to “boil” in it, until lightly brown and cooked through. Allow to cool slightly

5. Assemble salad ingredients except chow mein noodles or won tons in a large bowl, add pork. Dress with remaining dressing and toss. Sprinkle chow mein noodles or won tons over top and serve.