-
1
In a resealable plastic bag, stir together soy sauce, vinegar, sherry, five-spice powder, garlic, and ginger.
-
2
Reserve 1/4 cup teriyaki mixture for salad.
-
3
Add pork tenderloins to bag.
-
4
Toss to coat.
-
5
Marinate, refrigerated for 1 to 3 hours.
-
6
Preheat oven to 350 degrees F.
-
7
Heat 2 tablespoons oil in a heavy skillet over moderately high heat, Remove tenderloins from the bag, reserving marinade.
-
8
Pat dry and sear on all sides in skillet, about 4 minutes total.
-
9
Place skillet in middle of oven to finish cooking, about 20 minutes, or until an instant-read thermometer inserted diagonally in center of each tenderloin registers 140 degrees F. Let pork stand at room temperature 10 minutes.
-
10
Slice into 1/2-inch slices.
-
11
In the same skillet, heat remaining tablespoon oil over moderately high heat and saute mushrooms, stirring occasionally, for 4 minutes.
-
12
Add scallions and bean sprouts and cook 1 minute.
-
13
Add reserved teriyaki mixture.
-
14
Cook for an additional 2 minutes.
-
15
Remove skillet from heat and add pork slices.
-
16
In a large bowl toss together spinach, cabbage, snow peas, and cucumber.
-
17
Divide salad among 4 plates.
-
18
Top with 1/4 pork mixture.
-
19
Garnish with toasted peanuts and chopped cilantro.
