1 hr 10 mins
This is an adaptation of a recipe from Gourmet. It is a delicious, light main-course summertime salad. It has plenty of herbs for a fresh taste!
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Units: US | Metric
- 1 lb pork tenderloin
- 3/4 cup seasoned rice vinegar
- 1/2 cup vegetable oil
- 3 tablespoons fresh lime juice
- 3 tablespoons finely grated peeled fresh ginger
- 1 large fresh jalapeno chile, seeded and minced
- 8 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
- 3/4 lb green beans, trimmed and cut into 3-inch pieces
- 1 seedless cucumber, halved lengthwise and sliced diagonally 1/8 inch thick
- 1 bunch scallion, sliced
- 1 firm-ripe mango, peeled, pitted, and thinly sliced
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh mint leaves
- 1/2 cup loosely packed small fresh basil leaf
- 1Grill pork tenderloin for 25 minutes (or roast at 400°F for 25 minutes).
- 2Blend next 5 ingredients ingredients in a blender until smooth. This will be your dressing.
- 3Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
- 4Meanwhile, cook noodles according to package instructions.
- 5Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl.
- 6Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.
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Nutritional Facts for Pork Tenderloin With Cellophane Noodle Salad
Serving Size: 1 (413 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 541.8
- Calories from Fat 243
- Total Fat 27.1 g
- Saturated Fat 4.6 g
- Cholesterol 59.8 mg
- Sodium 57.5 mg
- Total Carbohydrate 55.3 g
- Dietary Fiber 4.2 g
- Sugars 8.4 g
- Protein 20.9 g
The following items or measurements are not included:
seasoned rice vinegar