Asian Salad with Vietnamese Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (12 oz) pork tenderloin1/4 tsp salt3 Tbsp lime juice3 Tbsp sugar1 clove garlic, minced2 Tbsp soy sauce 6 c shredded coleslaw mix1 1/4 c thinly sliced scallions3/4 c chopped fresh cilantro 1/2 c lightly salted chopped peanuts
1. Preheat oven to 400°F.
2. Place pork on a foil-lined baking sheet; sprinkle with 18 teaspoon salt and cook until thermometer registers 160°F, 20 to 24 minutes. Let meat rest for 10 minutes. Cut meat crosswise into four sections and then shred.
3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20 to 30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PUFFKINKITTY.
2. Place pork on a foil-lined baking sheet; sprinkle with 18 teaspoon salt and cook until thermometer registers 160°F, 20 to 24 minutes. Let meat rest for 10 minutes. Cut meat crosswise into four sections and then shred.
3. Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20 to 30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
4. In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Divide evenly into four salad bowls. Top salad with nuts before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PUFFKINKITTY.
Nutritional Info Amount Per Serving
- Calories: 260.1
- Total Fat: 7.1 g
- Cholesterol: 67.2 mg
- Sodium: 502.9 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.9 g
- Protein: 27.2 g
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