Asian Pork Tenderloin Salad Recipes

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CRUNCHY ASIAN PORK TENDERLOIN SALAD



Crunchy Asian Pork Tenderloin Salad image

"This is a nice change-of-pace entree featuring succulent tenderloin," says Gina Berry of Chanhassen, Minnesota. Her eye-appealing salad has a flavor and crunch your mouth will love.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound pork tenderloin, cut into 1/2-inch strips
2 teaspoons sesame oil
1 cup shredded red cabbage
1 cup fresh snow peas
1 snack-size cup (4 ounces) mandarin oranges, drained
1/2 small sweet yellow pepper, chopped
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-sodium teriyaki sauce
1/2 cup chow mein noodles

Steps:

  • In a small skillet, saute pork in oil until juices run clear. Meanwhile, combine the cabbage, peas, oranges and yellow pepper in a bowl. Add soy sauce and teriyaki sauce; toss to coat. Divide between two salad plates. Arrange pork on salads; sprinkle with chow mein noodles. ,

Nutrition Facts : Calories 338 calories, Fat 12g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1030mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein.

ASIAN PORK TENDERLOIN



Asian Pork Tenderloin image

This is a simple and flavorful recipe. For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy! Enjoy!

Provided by ONOLICIOUS10

Categories     World Cuisine Recipes     Asian

Time 8h45m

Yield 4

Number Of Ingredients 9

⅓ cup lite soy sauce
¼ cup sesame oil
2 tablespoons Worcestershire sauce
⅛ cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, crushed
1 ½ tablespoons Asian chile paste
1 ½ teaspoons pepper
1 (2 pound) fat-trimmed pork tenderloin

Steps:

  • Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
  • Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

Nutrition Facts : Calories 385.4 calories, Carbohydrate 15.7 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 4.2 g, Sodium 921.6 mg, Sugar 9.3 g

ASIAN PORK TENDERLOIN SALAD



Asian Pork Tenderloin Salad image

A homemade marinade adds delicious flavor to the stir-fried pork in this main dish salad. The fast, fresh meal is easy to toss together with canned apricots and convenient salad kits. TIP: Look for the Asian crunch salad mix in the produce section near other bagged salad blends. If you can't find it, pick up mixed greens, snow peas, shredded carrot, chow mein noodles and a bottle of sesame ginger or Asian-style salad dressing.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 can (15 ounces) apricot halves
1/4 cup reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1/4 teaspoon ground mustard
1 pound pork tenderloin, thinly sliced
2 packages (9-3/4 ounces each) Asian crunch salad mix

Steps:

  • Drain apricots, reserving 1/2 cup juice; set apricots aside. In a large resealable plastic bag, combine the soy sauce, brown sugar, oil, ginger, garlic, mustard and reserved apricot juice; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. In a large skillet or wok, stir-fry pork for 4-5 minutes or until juices run clear. Prepare salad mixes according to package directions; top with apricots and pork.

Nutrition Facts : Calories 361 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 580mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

ASIAN PORK TENDERLOIN SALAD



Asian Pork Tenderloin Salad image

Make and share this Asian Pork Tenderloin Salad recipe from Food.com.

Provided by Jolene Green

Categories     < 4 Hours

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 (15 ounce) can apricot halves
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1/4 teaspoon ground mustard
1 pork tenderloin, thinly sliced
2 (9 3/4 ounce) packages asian mixed salad greens

Steps:

  • Drain apircots, reserving 1/2 cup juice; set aside.
  • In a large resealable ziplock bag, combine the soy sauce, brown suger, oil, ginger, garlic, mustard and reserved apircot juice; add pork.
  • Seal bag and turn to coat; refridgerate at least one hour.
  • Drain and discard marinade.
  • In a large skillet, stirfry pork for 4-5 minutes or until juices run clear.
  • Prepare salad mixes according to pkg directions; top with apircots and pork.

Nutrition Facts : Calories 124, Fat 3.6, SaturatedFat 0.3, Sodium 1011.2, Carbohydrate 22.2, Fiber 1.9, Sugar 19.5, Protein 2.5

ASIAN PORK SALAD



Asian Pork Salad image

Make and share this Asian Pork Salad recipe from Food.com.

Provided by Brenda.

Categories     One Dish Meal

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 27

2 pork tenderloin, trimmed (about 2 pounds)
vegetable oil, for oiling grill
1/4 cup soy sauce
1/4 cup packed dark brown sugar
2 tablespoons sherry wine
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 cloves garlic, minced
2 scallions, white and green parts,thinly sliced,plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chilies or 1 teaspoon crushed red pepper flakes
1 orange, zest of
2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallion, white and light green parts only,thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrot
2 red bell peppers, seeds and ribs removed,julienned
1/4 cup roasted peanuts, roughly chopped

Steps:

  • Marinade: Mix all ingredients together in a nonreactive bowl.
  • Ginger Dressing: In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper.
  • Store, refrigerated, in an airtight container, for up to 3 days.
  • Arrange pork loins in a non-reactive dish with spicy hoisin marinade.
  • Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight.
  • Preheat grill to high.
  • Allow pork to return to room temperature before cooking, about 30 minutes.
  • Remove pork from marinade, reserving 1/2 cup.
  • Oil grill.
  • Grill pork, turning and occasionally brushing with marinade, until pork is cooked medium rare, about 15-20 minutes.
  • Remove from grill, and allow meat to rest for 10 minutes before slicing.
  • In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers.
  • Add ginger dressing, and toss to combine.
  • Slice pork crosswise 1/4-inch-thick.
  • Arrange pork and salad on a platter.
  • Garnish with roasted peanuts.

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