The secret to making this Island Pork Tenderloin Salad truly shine is the balance between the savory and sweet flavors. I first seasoned the pork tenderloin with Chinese Five Spice powder. The Five Spice lends a subtle warmth to each bite. Once grilled to perfection, I sliced and arranged the slices atop a bed of crisp greens, alongside the luscious peaches. The dressing adds a touch of sweetness and acidity and ties everything together, enhancing the freshness of the fruit while complementing the spiced pork. It’s a dish that effortlessly combines simplicity with sophistication.
Ingredients
Marinade/Rub for Pork
- 1 lb whole pork tenderloin
- 1/2 tbsp oil for marinating
- 1 tbsp butter for searing
- 2 tbsp Chinese 5 spice powder
- kosher salt and freshly ground black pepper
for vinagrette
- 1 tbsp Marukan seasoned rice wine vinegar
- 1 tbsp olive oil
- kosher salt and freshly ground black pepper
Salad
- 2 whole peaches each peach cut into 4-6 wedges
- vegetable oil spray
- 2 cups Napa cabbage thinly sliced
- 1 handful colorful micro greens as garnish
- 2 tbsp Marukan seasoned rice wine vinegar for pickling
- 1/3 peeled red onion
Instructions
- Gather all ingredients before starting the recipe.
- Drizzle 1/2 tbsp oil over a 1 lb whole pork tenderloin and make sure all sides are covered. Season with 2 tbsp Chinese 5 spice powder and kosher salt and freshly ground black pepper and set aside for up to an hour before cooking.
- Add 2 cups Napa cabbage thinly sliced to a medium mixing bowl. Kep cool until ready to serve.
- Thinly slice 1/3 peeled red onion and place in a small dish. Cover with 2 tbsp Marukan seasoned rice wine vinegar and set aside until ready to use as a garnish.
- Lightly spray a small skillet with vegetable oil spray and heat the skillet over medium high heat. Cut each of the 2 whole peaches into 4 to 6 wedges each and place cut side down in the skillet. Sear for a minute or two or until the peaches begin to get golden. Then turn and repeat for second side. Remove peaches to a plate and reserve.
- Heat the same skillet over medium high heat for 1-2 minutes. Then add 1 tbsp butter to the pan and place the seasoned tenderloin on the melted butter. Sear the tenderloin for 4 minutes without disturbing. Turn and sear the second side for 3 minutes. This should yield a medium to medium rare tenderloin. Remove tenderloin from the pan, transfer to a plate and allow to rest for 10 minutes and then slice into 3/4" thick slices.
- While the tenderloin is resting, drizzle 1 tbsp Marukan seasoned rice wine vinegar and 1 tbsp olive oil over the thinly sliced Napa cabbage, season with kosher salt and freshly ground black pepper and toss to combine.
- Mound some cabbage in the center of a serving plate, surrounded with seared peaches. Top the salad with 3 slices of seared tenderloin, a few slices of pickled onions and sprinkle the top with colorful micro greens.
