 |
Prep Time: 480 Minutes Cook Time: 20 Minutes |
Ready In: 500 Minutes Servings: 6 |
|
Ingredients:
2 pork tenderloin, trimmed (about 2 pounds) |
vegetable oil, for oiling grill |
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 |
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 |
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.
|
|