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Teriyaki Pork Tenderloin Salad

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C, E
    MineralsZinc, Copper, Fluorine, Chromium, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup soy sauce

    2. 1/4 cup seasoned rice vinegar

    3. 3 tablespoons medium dry sherry

    4. 1 teaspoon Chinese five-spice powder

    5. 1 large garlic clove, minced

    6. 1-inch piece gingerroot, peeled and grated

    7. 2 (1 1/2-pound) pork tenderloins

    8. 3 tablespoons peanut oil

    9. 1/2 cup shiitake mushrooms, sliced

    10. 3 scallions, sliced

    11. 1 cup fresh bean sprouts

    12. 2 cups packed spinach leaves, chiffonade

    13. 2 cups Napa cabbage, shredded

    14. 1/2 cup snow peas, cut diagonally into 1-inch pieces

    15. 1 seedless cucumber, halved and sliced into 1/4-inch slices

    16. 1/4 cup peanuts, toasted and chopped

    17. 1/2 cup chopped fresh cilantro leaves

    Instructions Jump to Ingredients ↑

    1. In a resealable plastic bag, stir together soy sauce, vinegar, sherry, five-spice powder, garlic, and ginger. Reserve 1/4 cup teriyaki mixture for salad. Add pork tenderloins to bag. Toss to coat. Marinate, refrigerated for 1 to 3 hours.

    2. Preheat oven to 350 degrees F.

    3. Heat 2 tablespoons oil in a heavy skillet over moderately high heat, Remove tenderloins from the bag, reserving marinade. Pat dry and sear on all sides in skillet, about 4 minutes total. Place skillet in middle of oven to finish cooking, about 20 minutes, or until an instant-read thermometer inserted diagonally in center of each tenderloin registers 140 degrees F. Let pork stand at room temperature 10 minutes. Slice into 1/2-inch slices.

    4. In the same skillet, heat remaining tablespoon oil over moderately high heat and saute mushrooms, stirring occasionally, for 4 minutes. Add scallions and bean sprouts and cook 1 minute. Add reserved teriyaki mixture. Cook for an additional 2 minutes. Remove skillet from heat and add pork slices.

    5. In a large bowl toss together spinach, cabbage, snow peas, and cucumber. Divide salad among 4 plates. Top with 1/4 pork mixture. Garnish with toasted peanuts and chopped cilantro.

    6. Yield : 4 servings

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