Thursday, October 30, 2008

Teriyaki Tenderloin Salad

This week I found some delicious Pork Tenderloins on sale so I bought a bunch. The next thing I had to do was to come up with a lot of different ways to fix them.

Sometimes it is hard to come up with dishes that the whole family will like but this was one that everyone seemed to love. Not just the first time, but The Fly Rod Gawd loved this salad made from the leftovers.

The first night I seasoned the pork loins, then I coated them with a quick and easy teriyaki sauce, roasted them in the oven for about 15 to 20 minutes and served them with some steamed rice and some sauted green beans.

There are always 2 pork loins in every package so I always make them both so I can have another dinner partially made for the middle of the week. This week I decided to get a little creative and use up some of the fresh veggies that were hanging around. What I came up with is this great salad with a toasted sesame sweet and sour dressing that went pefectly with the leftover pork loins. Even though we are getting some colder days here in Florida this salad is still quite tasty!

Teriyaki Roasted Pork Loins
Toasted Sesame Sweet and Sour Salad

1 package pork loins
salt and fresh ground black pepper
1 tablespoon 5 pice powder
2 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger

Preheat the oven to 375 degrees

Season the pork loins with salt, pepper and 5 spice powder. Heat the olive oil in a large oven proof skillet. When the oil is hot sear the pork loins on all sides, place in the oven and roast for 15 to 20 minutes

Meanwhile, in a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Remove the pork loins from the oven and pour the sauce over the pork loins. Return to medium heat to reduce the sauce. Serve with steamed rice.

Toasted Sesame Sweet and Sour Salad

1/4 cup canola oil
2 tablespoons toasted sesame oil
2 tablespoons fresh squeezed lemon juice
1 teaspoon soy sauce
2 minced garlic cloves
salt and pepper to taste
1 yellow squash slice thin
1 small yellow onion sliced thin
1 zucchini sliced thin
1/2 cup snow peas coasly chopped
1 red bell pepper julienned
1 10 ounce bag baby spinach

Combine dressing ingredients in a jar, shaking to combine. Add the vegetables to a large bowl cover with the dressing and toss to combine. Arrange the salad on a serving platter, slice the leftover teriyaki tenderloin and arrange on top. Enjoy!


Anonymous said...

This looks really pretty. I like the idea of cooking them both and having another meal partially made.

Mary said...

Birdie, what beautiful pictures! And your recipes are just great.

Allie said...

This looks wonderful! I love it!

Lisa said...

This sounds like a perfect match!

Aggie said...

This looks so delish, I have been craving some teriyaki lately, I like how you used the leftovers on the salad! YUM!

Thanks for visiting my blog!

Deborah said...

This looks great. I'm making a pork tenderloin tonight, and I'm sure we'll have leftovers. I'll have to try this.