Arugula is widely available in ready-to-use salad packages. It is highly perishable, so check the package date for freshness.
1 (15 1/4-ounce) can pineapple chunks in juice, undrained
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons bottled minced garlic
1/2 cup vertically sliced red onion
1/2 cup chopped fresh basil
1 tablespoon low-sodium soy sauce
1 teaspoon minced pickled jalapeños
1/2 teaspoon bottled minced fresh ginger
1 (1-pound) pork tenderloin, trimmed and cut into 3/4-inch pieces
2 teaspoons vegetable oil
8 cups trimmed arugula or spinach (about 4 ounces)
How to Make It
Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside. Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done. Add pork to onion mixture; toss well. Serve over arugula.
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