Grilled Pork and Plum Salad

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon packed light brown sugar
  • Pinch of cayenne pepper
  • 1 large pork tenderloin (about 1 1/4 pounds)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon dijon mustard
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 3 large plums, halved and pitted
  • 1 bunch scallions, trimmed
  • 1/2 small head napa cabbage, chopped (about 5 cups)
  • 4 ounces snow peas, trimmed and chopped (about 1 cup)
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup bean sprouts, roughly chopped
  • 1 cup chopped fresh mint
  • 1/2 cup chopped roasted salted cashews
Directions
  • Preheat a grill to medium high. Combine the five-spice powder, brown sugar and cayenne in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick. Season with salt and black pepper, then rub all over with the five-spice mixture; set aside. (This can be done up to 2 hours ahead; cover and refrigerate.)

  • Make the dressing: Whisk the vinegar, honey, soy sauce, mustard and ginger in a small bowl. Slowly whisk in 1/4 cup vegetable oil until smooth. Refrigerate until ready to serve.

  • Brush the pork with 1 tablespoon vegetable oil. Grill until well marked and just cooked through, about 6 minutes per side. Transfer to a cutting board and let rest at least 5 minutes.

  • Toss the plums and scallions with the remaining 1 tablespoon vegetable oil and season with salt and black pepper. Grill, turning, until lightly charred, about 3 minutes. Transfer to the cutting board.

  • Combine the cabbage, snow peas, carrots, bean sprouts, mint and cashews in a serving bowl. Chop the pork, plums and scallions and add to the bowl along with the dressing; season with salt and black pepper and toss.

  • Photograph by Con Poulos


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