The Asian flavor inspirations for this summer salad come from common pantry ingredients. Fresh cucumber, radish and greens come from the farmer's market - as do the mint and cilantro, unless you have your own herb garden. This easy meal-in-a-bowl needs only iced tea and breadsticks to make it complete.
- 1 pork tenderloin (butterflied*)
- 6 tablespoons lime juice (divided)
- 4 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon ketchup
- 3 tablespoons vegetable oil
- 2 teaspoons sugar
- 2 tablespoons mint (chopped)
- 2 tablespoons cilantro (chopped)
- 1/2 teaspoon red pepper flakes (crushed)
- 1 cucumber (seeded, thinly sliced)
- 8 radishes (small, cleaned and thinly sliced)
- In large self-sealing bag combine 3 tablespoons lime juice, soy sauce and honey; add tenderloin, seal bag and toss gently to thoroughly combine. Let marinate one hour in the refrigerator.
- Meanwhile, in medium bowl whisk together the remaining lime juice, ketchup, oil, sugar, mint, cilantro and red pepper. Toss cucumbers and radishes with dressing, set aside. Evenly divide greens among four dinner plates.
- Prepare medium-hot fire in grill. Remove tenderloin from marinade, discarding marinade. Grill pork directly over fire for a total of 8-10 minutes, turning to brown evenly, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove pork from grill, slice thinly; layer atop greens and top with herbed salad dressing.