My husband stopped talking in superlatives a long time ago. This dish, prepared exactly according to the recipe was, in his opinion outstanding. It wasn't as spicy as I thought it would be until I reheated the left-overs. Even though cooked, it continued to marinate and got very hot. A bit too hot for him, but perfect for me. Definitely company fare. Next time, I will up the amount of hot sauce a bit if I know I won't have left-overs.
Spinach Salad with Spiced Pork and Ginger Dressing
Photo: Beau Gustafson; Styling: Jan Gautro
Crisp flatbread can round out this satisfying salad supper. You can also serve the seasoned pork as an entrée without the salad, if you wish.
Yield: 4 servings
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Amount per serving
- Calories: 202
- Calories from fat: 21%
- Fat: 4.7g
- Saturated fat: 1.4g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.5g
- Protein: 25g
- Carbohydrate: 14.7g
- Fiber: 1.9g
- Cholesterol: 74mg
- Iron: 2.2mg
- Sodium: 490mg
- Calcium: 56mg
- 1 (1-pound) pork tenderloin, trimmed
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Cooking spray
- 3 cups baby spinach leaves
- 2 cups thinly sliced Napa cabbage
- 1 cup red bell pepper strips
- 1/4 cup low-fat sesame ginger dressing (such as Newman's Own)
- 1. Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well.
- 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm.
- 3. Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork.
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