Asian Chopped Salad with Sesame Ginger Vinaigrette & Japanese BBQ Pork Tenderloin
Print RecipeServings: 2 servings
Salad Dressing is VegetarianSalad Dressing can be made Gluten Free if you substitute Tamari for the Soy SauceA great variation - make this salad with poached, grilled or baked shredded chicken and toss it with the Vinaigrette.Make the vinaigrette ahead and let the flavors blend. Keeps refrigerated for up to 2 weeks.
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Recipe Multiplier
- 3 oz Sesame Ginger Vinaigrette (can be made gluten free see recipe)
- 2 cups Romaine Lettuce (cut into ¼"-½" wide pieces)
- 1 cup Napa Cabbage (cut into ¼"-½" wide pieces)
- 2 cups Red Leaf Lettuce (cut into ¼"-½"wide pieces)
- ½ cup Red Cabbage (shredded thin)
- ½ cup English Cucumber
- 2 tbsp Scallions
- ⅓ cup Carrots
- ½ cup Sugar Snap Peas
- ¼ cup Celery
- 2 tbsp Thai Basil
- 1 tbsp Sesame Seeds
- 1 ea Small Can Mandarin Oranges
- ½ cup Crispy Wonton Strips
- 3 oz Bachan's Japanese Barbecue Sauce for use as marinade and basting the pork as it is grilling.
- 1 ea Pork Tenderloin (trimmed)
Instructions
- Make the Sesame Ginger Vinaigrette recipe.
- Trim the Pork Tenderloin of silverskin and fat.
- Marinate the Pork Tenderloin in Bachan's Japanese Barbecue Sauce overnight.
Vegetable Prep for Salad
- Cut the lettuces into ¼" - ½". Wash, spin dry and reserve for later use.
- Shred the red cabbage into ⅛" strips.
- Bring a pot of water to boil to blanch the snap peas. Once the water boils, add the snap peas and cook for 15 seconds. Remove them from the water and shock them immediately in ice water to stop the cooking process. Snap peas will have changed color to a brighter green and should have some crunch still.
- Cut the English cucumbers in half lengthwise and cut bias cuts of ¼" by 1" long.
- Cut the celery on the bias in ¼" pieces by 1"-2" long.
- Cut the scallions into ¼" bias cut.
- Cut the Thai basil into ⅛ - ¼" strips
- Cut the carrots into julienne strips approx ⅛" thick by 2" long. Can use shredded if needed.
- Mandarin Oranges should be drained of any juice.
Grilling the Pork
- Preheat your grill. Grill the pork tenderloin turning to get char around the meat.
- Baste the tenderloin with the reserved barbecue sauce used as marinade, this will add some glaze and flavor to the pork.
- Remove the pork from the grill when the temperature hits 135°-140° on your instant read thermometer. Let rest for 10-15 minutes.
Assembling the Salad
- Add the lettuces, red cabbage to the bowl.
- Add the vinaigrette to the lettuces and mix.
- Add the remaining ingredients. Reserve some oranges, sesame seeds and wontons strips to garnish the plate.
- Plate the salad on a plate or bowl.
Slicing the Pork Tenderloin
- Once the pork has rested, slice the pork tenderloin on a bias to get some oblong pieces.
- Plate the pork on the side of the salad for presentation. Enjoy!
