You might want to consider changing the sauce for the pork. The progression of flavors in that menu doesn't sound appealing. I would suggest either going with Asian flavors for the main course, or changing the salad to something more contemporary American. If you want to stick with the first course, try this sauce with the pork instead:
Miso-Lime Beurre Blanc
3 Shallots, minced
2 Tbsp. Ginger, finely chopped
3/4 c. Dry White Wine2 Tbsp. Fresh Lime Juice
1 Tbsp. Kikkoman Soy Sauce
White Miso Paste, to taste
1 c. Heavy Cream
3/4 # Unsalted butter, chilled and cut into 1" cubes
Kosher Salt to taste
Method:
In a medium saucepan, combine the shallots, ginger, lime juice, and white wine. Bring to a boil, then simmer and reduce until approximately 1-2 Tbsp. of liquid remains. Add the cream and soy sauce, and gently reduce by 3/4. Whisk in the butter, a few cubes at a time until it is all incorporated, the strain and discard the solids. Whisk in the miso paste, season to taste with salt and keep warm.
