Recipe By :
Serving Size : 8
Preparation Time :
Categories :
Main Dish
Amount Measure Ingredient -- Preparation Method
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------------ --------------------------------
---------Dressing----------
1/3 C Rice Vinegar
3 Tbsp Soy Sauce
4 Tsp Asian Seasoning Mix
2 Tsp Sugar
3/4 C Vegetable Oil
---------Salad--------------
3 Tbsp Asian Seasoning Mix
1 Tbsp Vegetable Oil
2 Lb Pork Tenderloin
10 C Salad Greens
1 1/2 C Sugar Snap Peas -- cut in half
diagonal
1 Med Red Bell Pepper -- cut in 2 inch
strips
1/2 Red Onion -- sliced thin wedges
1/3 C Shredded Carrots
1/4 C Slivered Almonds -- toased in a skillet
1. For dressing, combine rice vinegar, soy sauce,
seasoning mix, sugar, and vegetable oil.
Mix well using whisk. Cover,
refrigerate until ready to use.
2. For salad, prepare grill for indirect cooking over
medium coals. Combine seasoning mix and
vegetable oil; rub over surface of pork.
Grill pork, covered, 25-35 minutes, turning every 10 minutes until
registers 155F for medium doneness; 165F for well done. Remove pork from grill; let stand 5
miutes. Carve into thin slices.
3. Arrange salad greens on large serving platter; top
with sugar snap peas, red bell pepper, red onion and carrot. Sprinkle with toatsted almonds. Arrange tenderloin slice around edge of platter. Drizzle with 1 cup dressing; refrigerate
remaining dressing.