ASIAN PORK AND VEGETABLE SALAD

Asian Pork and Vegetable Salad image

Grilled pork and vegetables sprinkled with spices makes a hearty dinner ready in 40 minutes - perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 12

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Ingredients

1 1/2 lb pork tenderloins
2 teaspoons vegetable oil
2 teaspoons Chinese five-spice powder
1/4 teaspoon garlic powder
6 cups finely sliced Chinese (napa) cabbage (about 1 1/2 heads)
1 cup halved snow pea pods
1 red bell pepper, cut into 2x1/4-inch strips
1/2 can or jar (14 oz size) hearts of palm, drained, cubed
2 tablespoons toasted sesame seed
1/4 cup sweet-and-sour sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar

Steps:

Heat gas or charcoal grill. Rub pork tenderloins with 2 teaspoons oil. Sprinkle with five-spice powder and garlic powder.
Place pork on grill over medium heat. Cook 20 minutes, turning 3 or 4 times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes before slicing.
In large bowl, mix all remaining salad ingredients except sesame seed. In small bowl, beat all dressing ingredients with wire whisk until smooth and thick. Pour over salad; toss to coat. Spoon salad onto 6 individual serving plates.
Slice pork; arrange over individual salads. Sprinkle with sesame seed.

Nutrition Facts : Calories 260, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 4 g, TransFat 0 g