Grilled salad with pork and plums

Ingredients:

• 1 large pork tenderloin (about 0.6 kg)
• 1 tbsp Chinese 5-spice seasoning
• 1 tbsp. l. brown sugar
• A pinch of cayenne pepper
• 3 tbsp. l. rice vinegar
• 2 tablespoons of honey
• 1 tbsp. lightly salted soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon grated peeled ginger root
• 1/4 cup vegetable oil + 2 tbsp.
• 3 large plums, halved and pitted
• 1 bunch green onions, chopped
• Half a small head of napa cabbage, chopped (about 5 cups)
• 100 g snow peas, pods trimmed and cut into pieces (about 1 cup)
• 1 cup grated carrots (about 2 pcs.)
• 1 cup bean sprouts, coarsely chopped
• 1 cup chopped fresh mint
• 0.5 cup roasted salted cashews, chopped

Preparation:

1. Preheat grill to medium-high heat.
2. In a small bowl, combine the five-spice powder, brown sugar, and cayenne pepper. Butterfly the pork tenderloin: Cut a slit down the center, leaving 1 cm (0.5 in) of the pork tenderloin uncut. Open the tenderloin like a book and flatten it lightly with your hands. Place a piece of plastic wrap on top and pound the meat with the flat side of a meat mallet or a skillet until it's 1 cm (0.5 in) thick. Sprinkle with salt and black pepper, then rub the spice mixture all over the pork tenderloin. This can be done up to 2 hours before roasting; cover and refrigerate.
3. Prepare the dressingIn a small bowl, combine vinegar, honey, soy sauce, mustard, and ginger. Gradually whisk in 1/4 cup vegetable oil, whisking until smooth. Refrigerate until ready to serve.
4. Brush the pork with 1 tablespoon of vegetable oil. Grill until cooked through and crispy grill marks appear, about 6 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
5. Toss the plums and green onions with the remaining 1 tablespoon of vegetable oil and season with salt and pepper. Grill, turning, until the plums are lightly toasted, about 3 minutes. Transfer to a cutting board.
6. Combine the cabbage, peas, carrots, bean sprouts, mint, and cashews in a serving bowl. Chop the pork, plums, and green onions and add to the bowl along with the dressing; season with salt and pepper to taste and toss to combine.