- 1 lb. pork tenderloin
- 2 tsp. seasoned salt
- 3 cloves garlic, minced
- 2 T. minced fresh ginger root
- 3/4 c. olive oil
- 1/3 c. rice wine vinegar
- 1/2 c. soy sauce
- 3 T. honey
- 1/4 c. water
- 8 c. mixed greens
- 1/2 seedless cucumber, cut in half and sliced
- 2 ripe tomatoes, cut into wedges
- 2/3 c. spicy pecans
- 2/3 c. crunchy chow mein noodles
Prepare a hot grill. Rub the pork tenderloin with the seasoned salt and grill until cooked, but still slightly pink in the center. Wrap in aluminum foil and allow to rest for 5 minutes before slicing.
Meanwhile, prepare the dressing by combining the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store any unused dressing covered in the refrigerator.
Slice the tenderloin into half inch slices.
On two salad plates, arrange the greens, cucumber, tomatoes, tenderloin, pecans and noodles evenly between the two plates. Drizzle the salads generously with the prepared dressing.
- Yields: 2 servings
- Preparation Time: 30 minutes