Thai Pork Salad
Light and crisp, this salad perfectly pairs with savory and lean pork tenderloin and sweet peanut dressing.
Ingredients
- 1 pound pork tenderloin
- 1/8 tsp salt
- 1/8 tsp black pepper
- 6 cups spinach
- 1 cup radicchio
- 3 cups broccoli slaw (premade or grate three broccoli stalks in food processor or with grater)
- 1/4 cup fresh cilantro, chopped for garnish
For the dressing:
- 1/4 cup Organic Peanut Butter
- 1/2 cup water
- 1/4 tsp garlic powder
- 1 tablespoon sugar
- 2 tsp soy sauce
Makes 6
Directions
- Preheat grill to medium-high heat. Lightly season pork tenderloin with salt and pepper and place on the grill.
- Grill for 5-7 minutes per side until golden brown and meat reaches an internal temperature of 160'F at it's thickest part.
- Remove meat from the heat and allow to rest for 5-10 minutes, then slice into 1/2 inch thick slices.
- In a small saucepan over low-medium heat, combine peanut butter, water, garlic powder, sugar and soy sauce and whisk to combine. Continue whisking until mixture is creamy and warmed through, remove from heat.
- Assemble salad. Combine spinach, radicchio and broccoli slaw. Plate sliced pork over greens and add 2 tablespoons of peanut dressing, garnish with fresh cilantro.
Nutrition facts
Serves 6
- calories: 211
- calories from fat: 74
- cholesterol: 55mg
- dietary fiber: 2.6g
- potassium: 722mg
- protein: 25.1g
- saturated fat: 1.9g
- sodium: 247mg
- sugars: 3.7g
- total carbohydrates: 8.7g
- total fat: 8.3g
- trans fat: 0.0g
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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