2 lbs. pork tenderloins (2 whole tenderloins, about 1 lb. each)
1 T. Chinese Five Spice (available in Asian section of market)
2 T. canola oil
6 oz. pkg. baby spinach leaves
2 carrots, sliced julienne
6 green onions, thinly sliced on diagonal
2 red peppers, thinly sliced
1 cup fresh cilantro leaves, coarsely chopped
½ cup fresh mint leaves, coarsely chopped
1 cup toasted peanuts, optional
Remove pork from package. In a bowl, combine the Chinese Five Spice and the oil. Rub the pork on all sides with spice. Roast in 400o oven for 25 minutes. Remove from oven; cool for 10 minutes before slicing thin.
Place the spinach leaves on serving platter and lay the pork in a circle around perimeter of platter. Mix carrots, onions, red peppers, cilantro, and mint leaves in a small bowl. Place in center of salad. When ready to serve, top the salad with dressing and toasted peanuts. Serves 6-8.
Dressing
½ cup soy sauce
¼ cup vegetable or canola oil
2 T. toasted sesame oil
¼ cup rice wine vinegar
1 T. brown sugar
2 cloves garlic, minced
pinch of red pepper flakes or 1/8 tsp. hot chili oil
¼ cup hoisin sauce
¼ cup sesame seeds, toasted lightly
In small bowl, whisk all ingredients for dressing.
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