Name: Charred Pork Tenderloin Salad with Miso-Sesame Vinaigrette
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 400g pork tenderloin, trimmed; 1 tbsp soy sauce; 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 tbsp neutral oil (e.g., canola or grapeseed); 1 clove garlic, minced; 1 tsp grated fresh ginger; 1/2 tsp ground black pepper; 1/2 tsp kosher salt; 6 cups mixed salad greens (arugula, spinach, and/or baby lettuces); 1/2 English cucumber, sliced into half-moons; 1 medium carrot, julienned or shaved; 1/4 cup thinly sliced red onion; 8 cherry tomatoes, halved; 1 tbsp white miso paste; 2 tbsp rice vinegar; 1 tbsp soy sauce; 1/2 tbsp honey; 2 tbsp neutral oil; 1 tsp toasted sesame oil; 1 tbsp toasted sesame seeds (optional); Fresh cilantro leaves, for garnish (optional)

Charred Pork Tenderloin Salad with Miso-Sesame Vinaigrette

CrunchyTomato7761

This charred pork tenderloin salad is a celebration of high-heat cooking and vibrant flavors. By preheating your pan until smoking, you capture the essence of 'wok hei,' giving the pork a beautifully caramelized crust while keeping the inside juicy and tender. The miso-sesame vinaigrette brings umami, tang, and a hint of sweetness to crisp, fresh greens—perfect for a warm Ontario evening. With plenty of crunch from veggies and a savory, aromatic finish, this salad turns pork and salad into a restaurant-worthy dinner.

Ingredients

Instructions

Pat the pork tenderloin dry with paper towels. In a small bowl, mix together 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, garlic, ginger, black pepper, and salt. Rub marinade all over pork and let sit at room temperature for 10 minutes.
Preheat a large cast iron pan or grill pan over high heat until just smoking (to mimic 'wok hei' char). Add 1 tbsp neutral oil and swirl to coat.
Sear pork tenderloin on all sides until well browned and charred, about 2-3 minutes per side. Reduce heat to medium and cook until pork reaches 145°F internal temperature, about 8-10 minutes more, turning occasionally. Remove and let rest 5 minutes, then slice thinly.
While pork rests, whisk together miso paste, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1/2 tbsp honey, 2 tbsp neutral oil, and 1 tsp toasted sesame oil to make the vinaigrette. Taste and adjust seasoning if needed.
Arrange salad greens on a platter. Scatter cucumber, carrot, red onion, and cherry tomatoes over top.
Drizzle about half the vinaigrette over the salad and toss gently. Top with sliced pork, drizzle with more vinaigrette, and sprinkle with sesame seeds and cilantro if using.
Serve immediately, with extra vinaigrette on the side.