Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 162412 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

212,074Wine Reviews
162,412Members
30Seconds to join
Ad

Asian Pork Tenderloin, Noodle and Vegetable Salad with Lime-Peanut Dressing

Asian Pork Tenderloin, Noodle and Vegetable Salad with Lime-Peanut Dressing

Asian Pork Tenderloin, Noodle and Vegetable Salad with Lime-Peanut Dressing from Kristine Schug’s Winery Kitchen originally paired with SCHUG Sauvignon Blanc

Makes 4 to 6 Servings

Salad:
12 oz. chilled cooked pork tenderloin, thinly sliced
4 cups Romaine lettuce, washed, rinsed and chopped
4 oz. cooked rice vermicelli, rinsed with cold water
½ cup red bell pepper, stems and seeds removed, thinly sliced
½ cup cucumber, peeled, cut into julienne strips
½ cup carrot, peeled, cut into julienne strips
8 asparagus spears, cooked al dente and chilled
½ cup cilantro, chopped
½ cup scallions, thinly sliced
½ cup mint leaves, chopped
½ cup peanuts, toasted and chopped
Whole Cilantro leaves, for garnish

Lime-Peanut Dressing:
¾ cup prepared Asian peanut “Satay” sauce
¼ cup freshly squeezed lime juice
1 tbsp. chile oil
1 tbsp. Asian fish sauce (Nam Pla)
2 tsp. sugar
½ cup salad oil

3 to 4 hours before serving, prepare dressing:

Whisk dressing ingredients together in a small bowl. Adjust sugar or lime juice according to taste, set aside. Place sliced pork tenderloin in a Ziploc bag and pour ½ cup of the dressing over it. Seal the bag and gently manipulate to coat all the meat with the dressing. Place meat in refrigerator for 3 to 4 hours.

Just before serving:

Place handfuls of chopped lettuce onto each of 4 to 6 serving plates.

Next, place a large handful of rice noodles on the lettuce, then arrange the bell pepper slices, cucumber, carrot and asparagus in a decorative manner over the noodles. Place 2 or 3 slices of the marinated pork over the top of each salad. Sprinkle each salad with some cilantro, scallions, mint and chopped peanuts.

Now ladle a large spoonful of the Lime-Peanut Dressing over the top of each salad and garnish with a cilantro leaf or two. Serve right away, at room temperature. Makes 4 to 6 salads.* **

*Another way to serve this salad is to offer all the ingredients in separate bowls so that each guest may create a dish with preferred ingredients.

**This salad recipe would also be nice with leftover cooked/grilled chicken


Complementary Wines: Sauvignon Blanc, Water: Still

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog .


If you liked this recipe, you may also like these pork and wine recipe pairings:

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

NEED A GREAT HOLIDAY

WINE GIFT?

Give a gift subscription to my wine reviews for a friend. One size fits all tastes.

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 162,412 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award