Grilled Pork and Plum Salad

  • Level: Easy
  • Total: 1 hr (plus marinating)
  • Active: 50 min
  • Yield: 4 to 6 servings
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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


  1. 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 ½ 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 ½ 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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