Vietnamese Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

1 (1-pound) pork tenderloin, trimmed

1 teaspoon canola oil

cooking spray

3 tablespoons fresh lime juice

1 1/2 tablespoons fish sauce

1 1/2 tablespoons lower-sodium soy sauce

1 1/2 teaspoons sugar

1 1/2 teaspoons grated peeled fresh ginger

1/8 teaspoon ground red pepper

1 serrano chile, thinly sliced

3/4 cup small fresh mint leaves

1/2 cup thinly sliced red onion

3 thinly diagonally sliced green onions

1 halved, seeded, and thinly sliced cucumber

8 cups sliced romaine lettuce

1/2 cup cilantro leaves

Directions:

1. Preheat grill to medium-high heat.
2. Brush pork with oil. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer inserted into thickest portion of pork registers 145°. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool. Combine juice and next 6 ingredients (through serrano) in a large bowl. Add pork to juice mixture; toss to coat. Add mint and next 3 ingredients (through cucumber) to bowl; toss. Arrange 2 cups lettuce on each of 4 plates; top each serving with about 2/3 cup pork mixture. Sprinkle with cilantro.

By RecipeOfHealth.com