1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
2 tablespoons fish sauce or soy sauce
2 teaspoons brown sugar
2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
1 package (8.8 ounces) vermicelli-style thin rice noodles
1/4 cup water
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1/2 teaspoon brown sugar
2 cups shredded lettuce
2 plum tomatoes, sliced
1 medium cucumber, julienned
2 medium carrots, julienned
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh mint leaves
1. In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight.
2. Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1 to 2 minutes on each side or until a thermometer reads 145°.
3. Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.
The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal.
TOTAL TIME: Prep: 40 min. + marinating Grill: 5 min.
YIELD: 6 servings.
1 serving: 315 calories, 4g fat (1g saturated fat), 64mg cholesterol, 708mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.