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Overhead of Asian Pork Salad on a white plate on a wood board with a fork, blue towel, and blue and white striped towel in the background
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5 from 3 votes

Asian Pork Salad with Quinoa

This Asian Pork Salad recipe is made with glazed slices of pork tenderloin atop a colorful salad loaded with crunchy vegetables and quinoa. It’s a super flavorful dish to enjoy for lunch or dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Dish, Salad
Cuisine: Gluten Free, Pork
Servings: 4
Calories: 390kcal


Asian Pork

Quinoa Salad

  • 1 cup quinoa
  • 2 cups water
  • 2 cups purple cabbage
  • 1 red bell pepper
  • 2 medium carrots
  • 1/4 cup cilantro leaves * roughly chopped


  • Combine the garlic, ginger, soy sauce, hoisin sauce, and sesame oil in a small bowl. Whisk thoroughly, divide in half. Reserve one half to use when serving.
  • Place the pork on a foil-lined baking sheet. Baste with half of the remaining sauce.
  • Roast for 30-40 minutes, basting again halfway through cooking. Continue to cook until the pork reaches an internal temperature of 145°F.
  • While the pork cooks, start the quinoa by combining the water and quinoa in a medium pot over high heat. Bring to a boil, then reduce the heat to low.
  • Cover and cook until all of the water is absorbed and the germ of the quinoa is visible, about 15-20 minutes. Remove from the heat and allow to cool.
  • Cut the cabbage, red bell pepper, and carrots into bite sized pieces. Roughly chop the cilantro.
  • Once the pork is done cooking, remove it from the oven and set it on a cutting board to rest.
  • While the pork rests, divide the quinoa, cabbage, carrots, and pepper evenly between 4 bowls.
  • Slice the pork and place on top of the salads with the extra sauce, if desired.
  • Garnish with the cilantro.


Tips and Techniques

  • Save a little time by preparing the vegetables for the salad while the pork and quinoa are cooking.
  • You can prepare all parts of this recipe ahead of time. Store in the refrigerator until you are ready to assemble the salads.
  • Store leftovers in separate airtight containers in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary. It does take into account all of the sauce.


Serving: 1serving | Calories: 390kcal | Carbohydrates: 45g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 1191mg | Potassium: 1025mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7076IU | Vitamin C: 76mg | Calcium: 75mg | Iron: 4mg