Teriyaki Pork Tenderloin Salad

Total Time:
1 hr 55 min
15 min
1 hr 10 min
30 min

4 servings

  • 1/4 cup soy sauce
  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons medium dry sherry
  • 1 teaspoon Chinese five-spice powder
  • 1 large garlic clove, minced
  • 1 -inch piece gingerroot, peeled and grated
  • 2 (1 1/2-pound) pork tenderloins
  • 3 tablespoons peanut oil
  • 1/2 cup shiitake mushrooms, sliced
  • 3 scallions, sliced
  • 1 cup fresh bean sprouts
  • 2 cups packed spinach leaves, chiffonade
  • 2 cups Napa cabbage, shredded
  • 1/2 cup snow peas, cut diagonally into 1-inch pieces
  • 1 seedless cucumber, halved and sliced into 1/4-inch slices
  • 1/4 cup peanuts, toasted and chopped
  • 1/2 cup chopped fresh cilantro leaves
  • In a resealable plastic bag, stir together soy sauce, vinegar, sherry, five-spice powder, garlic, and ginger. Reserve 1/4 cup teriyaki mixture for salad. Add pork tenderloins to bag. Toss to coat. Marinate, refrigerated for 1 to 3 hours.

  • Preheat oven to 350 degrees F.

  • Heat 2 tablespoons oil in a heavy skillet over moderately high heat, Remove tenderloins from the bag, reserving marinade. Pat dry and sear on all sides in skillet, about 4 minutes total. Place skillet in middle of oven to finish cooking, about 20 minutes, or until an instant-read thermometer inserted diagonally in center of each tenderloin registers 140 degrees F. Let pork stand at room temperature 10 minutes. Slice into 1/2-inch slices.

  • In the same skillet, heat remaining tablespoon oil over moderately high heat and saute mushrooms, stirring occasionally, for 4 minutes. Add scallions and bean sprouts and cook 1 minute. Add reserved teriyaki mixture. Cook for an additional 2 minutes. Remove skillet from heat and add pork slices.

  • In a large bowl toss together spinach, cabbage, snow peas, and cucumber. Divide salad among 4 plates. Top with 1/4 pork mixture. Garnish with toasted peanuts and chopped cilantro.

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