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Asian Chopped Salad with Hoisin Marinated Pork Kabab
15 min
15 min
Serves: 4
Steps
- Cut the tenderloin into 16 evenly sized pieces about 2 inches in size.
- In a medium sized bowl, marinate pork in ¾ cup of the the hoisin sauce turning to coat the meat. Once the meat is coated on all sides, skewer 4 pieces of the pork onto 2 skewers so that the pork lies flat.
- Once all skewers are assembled heat your grill to high.
- Grill the meat for 3 minutes on all 4 sides until cooked through and slightly charred (145°F on an instant read thermometer.) Use the last ¼ cup of hoisin sauce as a marinade while the meat is cooking.
- While the pork is being grilled, toss the cabbage with 2/3 cup dressing in a large bowl. Divide the dressed salad evenly onto 4 dinner plates. Top each plate with bell peppers and a pork skewer.
- Sprinkle with sesame seeds and drizzle pork with the remaining ⅓ packet of dressing.
Originally published at themodernproper.com. Reproduced for personal collection.
