Cantonese Grilled Pork Asian Salad is a light and healthy salad good anytime of the year. I’m diggin’ it right now, it’s a ray of sunshine on these cold winter days!
You know that old saying, “it’s not my first rodeo”, well I was able to say “this is my first rodeo”. Yep! I actually got to see my first rodeo. Twenty six years of living in the West and I had never been. It’s kinda sacrilege in our neck of the woods. Anyway, for 16 days in January for the past one hundred plus years, The National Western Stock Show takes place in Denver. It’s the premier stock show in the country and it’s open to the public for all kinds of fun events. I have been a few times but yesterday we were able to go to the rodeo and an extreme dog contest. We also checked out all kinds of livestock, hang out with some ranchers, I ate a corn dog as big as my head and did a little western shopping. What a fun day (considering the weather was horribly snowy). I learned a lot about things that I would have never considered knowing about, I saw bulls that were seriously the size of elephants and yes, dogs can run a half of a football field and catch a Frisbee! Next year, we are going to have to go to a night time rodeo. It will be a hoot to hang out with the rowdy cowboy crowd! There can never be too many men to watch in wranglers, a plaid shirt, a pair of boots and a big hat! Girls can dream!
This weeks recipe is something that I found digging through my archives of past recipes. Cantonese Grilled Pork Asian Salad is one of the first recipes that I developed over twenty years ago and something that I pretty much lived on. But as life goes, you move onto something else and forget about it. Then low and behold something triggers a memory and you wonder why you stopped it in the first place! Cantonese Grilled Pork Asian Salad is just that salad. A savory Cantonese (think non spicy Chinese food) marinade for the pork tenderloin, grilled to perfection and put over a crunchy cabbage slaw with mandarin oranges and a simple Asian vinaigrette. If you want a healthy salad packed with protein and happens to be gluten free, then this is the salad for you! A good addition to your diet if you are already getting bored with your “New Years” resolution to eat healthier. This is a good one! Give it a try!
- [b][br]Marinade For The Pork[br][/b]
- 1/2 cup Tamari or soy sauce
- 1/4 cup Hoisin sauce
- 2 teaspoons sesame oil
- 4 teaspoons honey
- 1 teaspoon ground ginger
- 1 tablespoon garlic, minced
- 2 teaspoons orange zest
- 1/2 cup freshly squeezed orange juice
- 1 package Pork Tenderloins
- [b][br]For the Salad Dressing[br][/b]
- 2 teaspoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons Tamari or soy sauce
- 2 tablespoons honey
- 1/2 cup vegetable oil
- 1 teaspoon ground ginger
- 2 tablespoons orange juice
- [b][br]For the Salad[br][/b]
- 1 head of Napa cabbage sliced thin and chopped
- 1 6 ounce package snow peas sliced in half
- 1 bunch cilantro chopped
- 1 bunch green onions sliced thin (white and green parts)
- 1 11 ounce can Mandarin oranges, drained
- 1/2 cup toasted almond slices
- In a large zip lock bag, add soy sauce, hoisin sauce, sesame oil, honey, ginger, garlic, orange rind and orange juice. Close bag and mix well. Add pork tenderloins and let marinate for at least 4 hours up to over night.
- Heat up the grill to 375 degrees and place the tenderloins on the hot grates. Grill the tenderloins to an internal temperature of 145 degrees for medium rare up to 160 degrees for more well done. Remove from heat and let cool for 10 minutes before slicing.
- In a large bowl, toss together the cabbage, snow peas, cilantro, green onions, oranges and almonds. Top with slices of pork tenderloin and dressing.
Getting ready to be thrown around like a rag doll…
“I’m hanging on”… “No way this horse is gonna kick me off”!
“Nope, not gonna do it”.
Holy cow! I mean holy BULL! I can’t imagine jumping off a horse to tackle a bull at 30 MPH! Wow!
“Hey, Cody”, “It’s your turn”. “No way man”, “you do it”…
Mutton Bustin’. I swear there is nothing cuter than watching a five year old kid ride the back of a sheep.
Lot’s and lot’s of big bulls. Secret of mine. I have a fascination with cows…
No eagle was harmed by this. In fact it calms their nerves. Well, ok then…
I’m glad you came across your old recipe again, I can certainly see why it was a favorite.
Thanks Karen! I ate it everyday for a week- just like old times! 🙂
Holy Cow (pun intended) , this recipe sounds good. Great photos, my favorite is the one of the white cow.
Lea Ann (Cooking On The Ranch) recently posted…Ranch Style Cheesy Cream of Chicken Soup
Thanks Lea Ann! It was a fun day for sure!