Pork Tenderloin Salad with Spicy Asian Dressing

You know the old saying - " ya gotta' be careful what you wish for". Well, I wished for more happenings happenin' around this place and darned if my dreams didn't come true. Yesterday not one but two of our little muttlings ended up in sick bay; Max hurt himself jumping off the bed and as for Finnigan, he's got a tremendous case of travellers revenge. Is that too much information?

They both kept me hopping yesterday so last night's dinner was once again something quick, easy and as it turns out, rather caloric-ally responsible. The Big Guy even did the happy dance when he hit the scale this morning. Isn't that something?

Lean pork tenderloin soaked in a kicky asian flavored marinade and grilled tops a tossed salad of epic proportions. Instead of adding the whole batch of marinade to the pork, some of it is added to store bought mayo to make a kicky creamy spicy sauce. The original recipe suggests a salad of romaine, avocado and orange slices, but I made a "kitchen sink" salad instead. Whatever you decide, the flavors of the pork tenderloin will marry well with almost anything you want to serve it with. The pork would even be wonderful in a wrap along with some rice noodles. Its a great light dinner for yet another another hot summer night.

Pork Tenderloin Salad with Creamy Spicy Dressing (adapted from High Plains, The Joy of Alberta Cuisine)

1 pound pork tenderloin, cleaned of silver skin

1 tablespoon minced fresh garlic

1 teaspoon Asian chili sauce (I used Sambal Olek)

1/2 cup soy sauce

2 tablespoons brown sugar

1/4 cup fresh lime juice

 

½ cup mayonnaise

Coarse ground black pepper

Salad ingredients: your choice of lettuce along with sliced peeled oranges, avocado, cucumber, broccoli slaw, grated carrots, sweet onion, or cilantro - whatever you wish.

Combine garlic, chili sauce, soy sauce, brown sugar and lime juice in a jar and shake well to mix. Place pork tenderloin in a zip bag and pour all but 1/2 cup of the marinade into the bag. Zip closed and refrigerate a minimum of 2 hours. Add one half cup of mayonnaise to the remaining marinade and shake well to combine. Refrigerate until serving time.

To cook pork – spray a grill pan with cooking spray and heat over medium high heat. Cook pork tenderloin for 20 minutes turning every 5 minutes. Set on cutting board, cover with foil and let rest for 10 minutes. Slice thinly on the diagonal and serve on salad with dressing on the side. Serves 4. Download Pork Tenderloin Salad with Creamy Spicy Dressing

A year ago - Imperial Rolls and Chicken Sate

 

Comments

[Big Guy]

And you used the picture of my plate that I laid out and took rather than your Plate that you laid out and took. Even though you told me last night that yours was prettier. :-)

[Lea]

That salad is a winner! I bet William would love it - super healthy!

Hope the pups are all better soon!

[pam]

Oh no...too many happenings! Love this salad, though! I've done it with beef, but never pork tenderloin.

[June]

Big Guy - Ah, yes, yes I did. OK so I was wrong and you were right - once again. Just don't make it a habit, OK?

Lea - the dressing makes it really unique. The pups will be OK. Max is showing his age and Finn's being a little Huckleberry. Ha.

Pam - we likely eat more pork than beef though it's because I choose the menus. If it was up to you know who it would be the other way around. LOL