Asian Pork Salad

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To complete this weeknight dinner, add flour tortillas or French bread.
4 servings


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3/4 cup orange juice, divided
1/4 cup low-sodium teriyaki sauce, divided
1 tablespoon rice vinegar
1 tablespoon mirin (sweet rice wine)
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1 garlic clove, minced
3 tablespoons brown sugar
2 tablespoons bourbon
1/4 teaspoon crushed red pepper
1 (1-pound) pork tenderloin
Cooking spray
8 cups gourmet salad greens
1/2 cup sliced red onion, separated into rings
1 (11-ounce) can mandarin oranges in light syrup, drained
1 (8-ounce) can sliced water chestnuts, drained
1 large red bell pepper, sliced into rings
2 tablespoons sesame seeds, toasted


Combine 1/2 cup plus 2 tablespoons orange juice, 2 tablespoons teriyaki sauce, vinegar, and next 4 ingredients (vinegar through garlic) in a small bowl; stir well. Cover and chill.

Combine 2 tablespoons orange juice, 2 tablespoons teriyaki sauce, brown sugar, bourbon, and crushed red pepper in a large zip-top plastic bag. Trim fat from pork; slice pork into 3 x 1/2-inch-wide strips. Add pork to bag. Seal; toss to coat. Marinate in refrigerator 15 minutes.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork and marinade; cook 8 minutes or until pork is done and liquid almost evaporates. Remove from heat.

Divide greens, onion, oranges, water chestnuts, and bell pepper evenly among 4 plates. Top each serving with 1 cup pork mixture; drizzle 1/4 cup orange juice mixture over each salad. Sprinkle each with 1 1/2 teaspoons sesame seeds.

Created date

April 1997

Nutritional Information

Calories 322
Caloriesfromfat 19 %
Fat 6.8 g
Satfat 1.5 g
Monofat 2.6 g
Polyfat 2 g
Protein 28 g
Carbohydrate 37.3 g
Fiber 2.2 g
Cholesterol 74 mg
Iron 3.4 mg
Sodium 382 mg
Calcium 73 mg