Happy Hump Day! And with that little sentiment, let me just say that this salad definitely increased the size of my hump. My tummy hump, that is. Not because it is an extra-fattening salad, but because I ate this ENTIRE platter. Yeah, you read that right. Piglet here ate it all. But in my defense, the salad greens would have been too soggy if I tried to save them! But if you want to save yourself the increased hump-size, don’t make this without having someone to share it with. For real.
However, do take note that I was unable to control myself because it was so stinkin’ good!! I’ve been trying to incorporate more entree salads into my diet, and this was definitely a good one. If only I had some self control!! It was also very quick and easy to make. I made a few minor changes from Pampered Chef’s original recipe, but only because I don’t own their specific Asian Seasoning. And I don’t like onions. But, you already knew that. Anywho…the point is that this is a fantabulous salad, and if eaten in suggested portions, diet-friendly too! 🙂
Grilled Asian Pork Tenderloin Salad
Adapted from: Pampered Chef –Â Spin on Salads
Ingredients
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5 cups mixed salad greens
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1 bell pepper, cut into strips
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1/3 cup cilantro leaves
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2 Tbsp roasted garlic & bell pepper (I used McCormick’s Perfect Pinch)
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1 tsp ground ginger
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1 Tbsp canola oil
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1 lb pork tenderloin
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3 Tbsp rice vinegar
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1 1/2 Tbsp soy sauce
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1 tsp granulated sugar
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2 tsp roasted garlic & bell pepper (I used McCormick’s Perfect Pinch)
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1/8 tsp ground ginger
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1/3 cup canola oil
Preparation
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Heat a grill pan or skillet over medium heat for five minutes.
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Meanwhile, combine roasted garlic & bell pepper, and ginger seasoning with the oil and rub onto the pork tenderloin.
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Place in the heated skillet and cook for 17-20 minutes, turning every 5 minutes, until the internal temperature reaches at least 155 degrees F (longer if you prefer well done). Remove pork to a plate or cutting board, tent with foil, and allow to rest for 5-10 minutes.
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While pork is resting, arrange salad greens on a platter, and top with bell pepper and cilantro.
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To make the dressing, combine the rice vinegar, soy sauce, seasoning and sugar. Slowly whisk in the oil until well blended.
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Cut the pork into1/2 inch slices and arrange on top of the salad, and drizzle with the dressing.
And, in case you would like to know…this recipe should make 4 servings, at 410 calories, 29g fat per serving.
So pretty! I love the colors. I'm pinning a ton of salads for summer and this one is going on the list!
Just popped by to let you know that I have awarded you the Kreative Blogger and Sunshine award.I chose your blog because it is absolutely great and your pics are brill. http://wp.me/p22oHq-og
I hope you are thrilled as I was to receive them. 🙂