Teriyaki Pork Tenderloin Salad (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1/4 cup soy sauce |
1/4 cup seasoned rice vinegar |
3 tablespoons medium dry sherry |
1 teaspoon chinese five-spice powder |
1 large garlic clove, minced |
1 -inch piece gingerroot, peeled and grated |
2 (1 1/2-pound) pork tenderloins |
3 tablespoons peanut oil |
1/2 cup shiitake mushrooms, sliced |
3 scallions, sliced |
1 cup fresh bean sprouts |
2 cups packed spinach leaves, chiffonade |
2 cups napa cabbage, shredded |
1/2 cup snow peas, cut diagonally into 1-inch pieces |
1 seedless cucumber, halved and sliced into 1/4-inch slices |
1/4 cup peanuts, toasted and chopped |
1/2 cup chopped fresh cilantro leaves |
Directions:
1. In a resealable plastic bag, stir together soy sauce, vinegar, sherry, five-spice powder, garlic, and ginger. Reserve 1/4 cup teriyaki mixture for salad. Add pork tenderloins to bag. Toss to coat. Marinate, refrigerated for 1 to 3 hours.
2. Preheat oven to 350 degrees F.
3. Heat 2 tablespoons oil in a heavy skillet over moderately high heat, Remove tenderloins from the bag, reserving marinade. Pat dry and sear on all sides in skillet, about 4 minutes total. Place skillet in middle of oven to finish cooking, about 20 minutes, or until an instant-read thermometer inserted diagonally in center of each tenderloin registers 140 degrees F. Let pork stand at room temperature 10 minutes. Slice into 1/2-inch slices.
4. In the same skillet, heat remaining tablespoon oil over moderately high heat and saute mushrooms, stirring occasionally, for 4 minutes. Add scallions and bean sprouts and cook 1 minute. Add reserved teriyaki mixture. Cook for an additional 2 minutes. Remove skillet from heat and add pork slices.
5. In a large bowl toss together spinach, cabbage, snow peas, and cucumber. Divide salad among 4 plates. Top with 1/4 pork mixture. Garnish with toasted peanuts and chopped cilantro.
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