Total Calories: 63
1. Trim any sinew or large pieces of fat off the pork. Combine the ingredients for the marinade/dressing in a medium-size bowl and stir until the sugar is dissolved. Transfer half of this mixture to a second bowl for the dressing. Add the pork to the remainder and let marinate, covered, in the refrigerator for 1 to 2 hours, turning the meat several times.
2. About 45 minutes before serving, preheat the grill to medium-high.
3. When ready to cook, drain the pork and blot dry. Reserve the marinade. Oil the grill grate, then place the pork on the hot grate. Grill the pork until cooked, 6 to 8 minutes per side for a tenderloin, 3 to 6 minutes per side for chops, using tongs to turn and basting only the first side with any excess marinade. When cooked, the internal temperature should be 160°F on an instant-read meat thermometer. Transfer the pork to a cutting board and let rest for 5 minutes.
4. Meanwhile, add the cucumber, napa cabbage, bean sprouts, shallots, chiles, scallions, mint, basil, and cilantro to the dressing in the bowl and toss gently but thoroughly to mix. Mound the salad on plates or a platter. Thinly slice the pork on the diagonal and fan out the slices on top of the salads. Sprinkle the salads with the rice powder (if using), garnish with mint sprigs, and serve immediately.
Serves 4 to 6
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.