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Asian Pork Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.