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cheezz, U've probably already set yr menus, but here's one more consideration for either lunch or a

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Joined: Mar 10, 2006


Posted to Thread #27799 at 1:36 pm on Jul 14, 2015

light supper. I've made this several times, and it's delicious! ==>

Emeril's Teriyaki Pork Tenderloin Salad

Cook time: 30 min Yield: 4 servings Level: Easy
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
3 tablespoons medium dry sherry
1 teaspoon Chinese five-spice powder
1 large garlic clove, minced
1-inch piece gingerroot, peeled and grated
2 (1 1/2-pound) pork tenderloins
3 tablespoons peanut oil
1/2 cup shiitake mushrooms, sliced
3 scallions, sliced
1 cup fresh bean sprouts
2 cups packed spinach leaves, chiffonade
2 cups Napa cabbage, shredded
1/2 cup snow peas, cut diagonally into 1-inch pieces
1 seedless cucumber, halved and sliced into 1/4-inch slices
1/4 cup peanuts, toasted and chopped
1/2 cup chopped fresh cilantro leaves

In a resealable plastic bag, stir together soy sauce, vinegar, sherry, five-spice powder, garlic, and ginger. Reserve 1/4 cup teriyaki mixture for salad. Add pork tenderloins to bag. Toss to coat. Marinate, refrigerated for 1 to 3 hours.

Preheat oven to 350 degrees F.

Heat 2 tablespoons oil in a heavy skillet over moderately high heat, Remove tenderloins from the bag, reserving marinade. Pat dry and sear on all sides in skillet, about 4 minutes total. Place skillet in middle of oven to finish cooking, about 20 minutes, or until an instant-read thermometer inserted diagonally in center of each tenderloin registers 140 degrees F. Let pork stand at room temperature 10 minutes. Slice into 1/2-inch slices.

In the same skillet, heat remaining tablespoon oil over moderately high heat and saute mushrooms, stirring occasionally, for 4 minutes. Add scallions and bean sprouts and cook 1 minute. Add reserved teriyaki mixture. Cook for an additional 2 minutes. Remove skillet from heat and add pork slices.

In a large bowl toss together spinach, cabbage, snow peas, and cucumber. Divide salad among 4 plates. Top with 1/4 pork mixture. Garnish with toasted peanuts and chopped cilantro.

Recipe courtesy of Emeril Lagasse, 2004


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