Grilled Pork and Plum Salad

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

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

  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.

Grilled Pork Chops With Plum-Ginger Chutney

Double Thick Grilled Pork Chop with Ginger Plum Bbq Sauce

Glazed Pork Loin With "Salad Bar" Salad

Plum and Tomato Salad

Barbecue Chopped Salad

Pork and Apple Salad

Pork Scallopini Salad

Turkey Cutlets With Plum Salad