Glazed Pork Salad with Pickled Vegetables
We took the idea of a Vietnamese banh mi sandwich and got experimental from there. Along with pickled carrots and beets, we added crisp slivers of cucumber, julienned green onion, a scattering of red chilies, ribbons of romaine and sliced pork tenderloin, all doused in a peppy rice vinegar dressing. The result? A feisty fusion […]
Ingredients
- 1 pork tenderloin, about 1 lb (450 g)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) hoisin sauce
- 2 tbsp sugar
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) vegetable oil
- 1 small red carrot, peeled and julienned
- 1 small yellow beet, peeled, thinly sliced on a mandoline and blanched 1 minute
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) rice vinegar
- 1 tsp sugar
- 4 cups (180 g) romaine lettuce, shredded
- 3 Lebanese cucumbers, julienned
- 3 green onions, julienned
- 1 chili pepper, seeded and julienned
- Lime wedges, to taste
Instructions
- Place the tenderloin in a sealable bag. Add the soy sauce, hoisin, sugar, lime juice and rice vinegar and turn to coat. Let marinate for 15 minutes at room temperature or in the refrigerator overnight. Drain the pork. Reserve the marinade and add the honey.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a large oven-safe non-stick skillet over medium-high heat, brown the meat on all sides in the oil, about 5 minutes. Add the reserved marinade and bring to a boil. Transfer the skillet to the oven and cook for 10 minutes, or until a meat thermometer reads 135°F (57°C), turning the meat in the sauce a few times during cooking. Remove from the oven and let rest for 10 minutes, reserving the sauce. On a work surface, slice the tenderloin into thin rounds.
We took the idea of a Vietnamese banh mi sandwich and got experimental from there. Along with pickled carrots and beets, we added crisp slivers of cucumber, julienned green onion, a scattering of red chilies, ribbons of romaine and sliced pork tenderloin, all doused in a peppy rice vinegar dressing. The result? A feisty fusion of flavours that play on tones of sweet, salt and spice.