Chinese Roast Pork Salad
If you’re preparing this in the summer, and have access to a grill, by all means barbecue the pork instead of roasting it.
1/4 cup plum preserves or apricot jam
3 tablespoons reduced-sodium soy sauce
1 teaspoon Chinese five-spice powder
1/2 teaspoon ground ginger
2 tablespoons rice vinegar
2 teaspoons dark sesame oil
3/4 pound pork tenderloin
8 ounces capellini (angel-hair) pasta, broken in half
1/2 pound snow peas, strings removed
2 red apples (6 ounces each), unpeeled and cut into 1/2-inch chunks
4 scallions, thinly sliced
6 cups shredded romaine lettuce
1 Preheat the oven to 450°F. In a large bowl, combine the preserves, soy sauce, five-spice powder, and ginger. Measure out 2 tablespoons of the soy sauce mixture and set aside to use for brushing on the pork. Add the vinegar and sesame oil to the soy sauce mixture remaining in the bowl.
2 Place the pork in a foil-lined baking pan and brush the reserved 2 tablespoons soy sauce mixture over the pork. Roast for 30 minutes, or until the meat is cooked through but still juicy.
3 Meanwhile, in a large pot of boiling water, cook the pasta according to package directions. Add the snow peas for the last 30 seconds of cooking time. Drain the pasta and snow peas and add to the bowl with the dressing.
4 When the pork is cool enough to handle, cut it into 1/4 x 2-inch strips and add them to the bowl. Add the apples and scallions. Toss well.
5 Serve the salad at room temperature or chilled, on a bed of shredded romaine lettuce. Makes 4 servings
Makes Makes 4 servings servings.
Per serving: 468 calories, 6.9g total fat (1.6g saturated), 50mg cholesterol, 5.4g dietary fiber, 73g carbohydrate, 28g protein, 451mg sodium.