Asian Pork Salad

• Ready In: 8 hrs 20 mins
• Serves: 4-6

Ingredients

• 2  pork tenderloin, trimmed (about 2 pounds)
•  vegetable oil, for oiling grill

• Spicy Hoisin Marinade

• 1⁄4 cup soy sauce
• 1⁄4 cup  packed dark brown sugar
• 2  tablespoons sherry wine
• 2  tablespoons  freshly squeezed  orange juice
• 2  tablespoons hoisin sauce
• 2  tablespoons  peeled and grated fresh ginger
• 2  cloves garlic, minced
• 2  scallions, white and green parts,thinly sliced,plus more for garnish
• 1  tablespoon dry mustard
• 1  teaspoon  crumbled  dried chilies or 1  teaspoon crushed red pepper flakes
• 1  orange, zest of

• Ginger Dressing

• 2  tablespoons  freshly squeezed lime juice
• 2  tablespoons rice vinegar
• 1 1⁄2 tablespoons  sesame oil
• 2  teaspoons soy sauce
• 2  teaspoons  peeled and grated fresh ginger
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon crushed red pepper flakes

• SALAD

• 2  cups fresh cilantro leaves
• 2  cups fresh mint leaves
• 1  bunch scallion, white and light green parts only,thinly sliced on the diagonal
• 1  cup mung bean sprouts
• 1  cup  julienned carrot
• 2  red bell peppers, seeds and ribs removed,julienned
• 1⁄4 cup roasted peanuts, roughly chopped

Directions

1. Marinade: Mix all ingredients together in a nonreactive bowl.
2. Ginger Dressing: In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper.
3. Store, refrigerated, in an airtight container, for up to 3 days.
4. Arrange pork loins in a non-reactive dish with spicy hoisin marinade.
5. Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight.
6. Preheat grill to high.
7. Allow pork to return to room temperature before cooking, about 30 minutes.
8. Remove pork from marinade, reserving 1/2 cup.
9. Oil grill.
10. Grill pork, turning and occasionally brushing with marinade, until pork is cooked medium rare, about 15-20 minutes.
11. Remove from grill, and allow meat to rest for 10 minutes before slicing.
12. In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers.
13. Add ginger dressing, and toss to combine.
14. Slice pork crosswise 1/4-inch-thick.
15. Arrange pork and salad on a platter.
16. Garnish with roasted peanuts.