Asian Pork Salad

• 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

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.

pork tenderloin, vegetable oil, hoisin marinade, soy sauce, brown sugar, sherry wine, freshly squeezed orange juice, hoisin sauce, ginger, garlic, scallions, mustard, chilies, orange, ginger dressing, freshly squeezed lime juice, rice vinegar, sesame oil, soy sauce, ginger, sugar, red pepper, salad, fresh cilantro, mint, scallion, bean sprouts, carrot, red bell peppers, peanuts

Taken from www.food.com/recipe/asian-pork-salad-67532 (may not work)