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GRILLED PORK AND
PLUM SALAD
ACTIVE: 50 min l TOTAL: 1 hr l SERVES: 4 to 6

1 tablespoon Chinese five-spice powder
1 tablespoon packed light brown sugar
Pinch of cayenne pepper
1 large pork tenderloin (about 1¼ pounds)
Kosher salt and freshly ground black pepper
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 teaspoon dijon mustard
1 teaspoon grated peeled fresh ginger
¼ cup plus 2 tablespoons vegetable oil
3 large plums, halved and pitted
1 bunch scallions, trimmed
½ small head napa cabbage, chopped
(about 5 cups)
4 ounces snow peas, trimmed and
chopped (about 1 cup)
1 cup shredded carrots (about 2 carrots)
1 cup bean sprouts, roughly chopped
1 cup chopped fresh mint
½ cup chopped roasted salted cashews

1. Preheat a grill to medium high. Combine
the five-spice powder, brown sugar and
cayenne in a small bowl. Butterfly the pork:
Slice lengthwise down the center, stopping
about ½ inch before cutting all the way
through. Open the pork like a book and
flatten slightly with your hands. Lay a piece
of plastic wrap on top and pound with the
flat side of a meat mallet or a skillet until
½ inch thick. Season with salt and black
pepper, then rub all over with the five-spice
mixture; set aside. (This can be done up to
2 hours ahead; cover and refrigerate.)
2. Make the dressing: Whisk the vinegar,
honey, soy sauce, mustard and ginger in
a small bowl. Slowly whisk in ¼ cup
vegetable oil until smooth. Refrigerate
until ready to serve.
3. Brush the pork with 1 tablespoon
vegetable oil. Grill until well marked and
just cooked through, about 6 minutes
per side. Transfer to a cutting board and
let rest at least 5 minutes.
4. Toss the plums and scallions with the
remaining 1 tablespoon vegetable oil and
season with salt and black pepper. Grill,
turning, until lightly charred, about
3 minutes. Transfer to the cutting board.
5. Combine the cabbage, snow peas, carrots,
bean sprouts, mint and cashews in a
serving bowl. Chop the pork, plums and
scallions and add to the bowl along with the
dressing; season with salt and black pepper
and toss.

166 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016