Sesame Pork Salad
Elevate your salad game with this vibrant and flavorful Sesame Pork Salad, a delightful fusion of tender, marinated pork and crisp, colorful veggies. Succulent pork tenderloin is infused with a tangy and aromatic blend of soy sauce, sesame oil, honey, garlic, and ginger, then grilled to perfection for a smoky char. Tossed with fresh mixed greens, cucumber, carrot, and red bell pepper, this salad offers a medley of textures and nutrients, beautifully complemented by a zesty rice vinegar and sesame oil dressing. Finished with a sprinkle of toasted sesame seeds, this dish is both visually stunning and irresistibly delicious. Ideal for a quick weeknight dinner or a healthy, satisfying lunch, this recipe is easy to prepare and packed with bold Asian-inspired flavors.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 0.25 cup Soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Honey
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 4 cups Mixed salad greens
- 1 medium, thinly sliced Cucumber
- 1 medium, julienned Carrot
- 1 medium, thinly sliced Red bell pepper
- 2 stalks, thinly sliced Green onions
- 2 tablespoons, toasted Sesame seeds
- 3 tablespoons Rice vinegar
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small mixing bowl, combine soy sauce, sesame oil, honey, minced garlic, and grated ginger to create the marinade.
Place the pork tenderloin in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
Preheat a grill pan or skillet over medium-high heat. Remove the pork from the marinade and discard any excess marinade.
Cook the pork tenderloin for 6-8 minutes per side, or until it reaches an internal temperature of 145°F (63°C). Remove from heat and let rest for 5-10 minutes before slicing thinly.
While the pork is cooking, prepare the salad by arranging the mixed greens, cucumber, carrot, red bell pepper, and green onions on a large serving platter or in individual bowls.
In a small bowl, whisk together rice vinegar, vegetable oil, sesame oil, sugar, salt, and black pepper to create the dressing.
Top the salad with the sliced pork and drizzle the dressing evenly over the top.
Sprinkle the toasted sesame seeds over the salad for added texture and flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 35.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5142 mg | 224% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 33.5 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 204 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3589 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
