Recipe: Salad from the Orient (make ahead, using pork tenderloin and vermicelli)

SALAD FROM THE ORIENT

1 pound pork tenderloin
FOR THE MARINADE:
2 tablespoons brown sugar
1 1/2 tablespoons low sodium soy sauce
2 tablespoons sherry
1 tablespoon Hoisin sauce

FOR THE DRESSING:
2 tablespoons olive oil (or a mixture of olive and peanut oil)
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon grated ginger root
1 dash Tabasco sauce (optional)

FOR THE SALAD:
6 ounces vermicelli
1 cup julienned carrots
1 cup pea pods
4 green onions
1 tablespoon toasted sesame seeds (optional, for serving)

Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, 1 1/2 teaspoons soy sauce, sherry (optional) and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put mixture into refrigerator to marinate up to 1 hour, turning bag occasionally.

To prepare the dressing, combine oil, sugar, 2 tablespoons soy sauce, ginger root and Tabasco or other hot sauce, if using. Blend and put into refrigerator to chill.

Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl. Pour the dressing over vermicelli mixture, add the green onions (slice into thin rounds, tops included). Set aside while preparing pork.

Remove the pork from refrigerator and put into a wok or large heavy skillet. Include some of the marinade. Stir pork strips until browned and cooked through, about 5-7 minutes. Drain and add to the salad mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the flavors to blend.

If desired, sprinkle with toasted sesame seeds just before serving.

VARIATION:
Steamed broccoli flowerettes go well in this salad, and chopped water chestnuts will add some crunch.

Makes 6 servings
Source: Jo Anne Merrill