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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cooking Light's Asian Pork Salad Ingredients:
3/4 cup orange juice, divided |
1/4 cup 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 pound pork tenderloin |
1 cooking spray |
8 cups spinach |
1/2 cup sliced red onion, separated into rings |
11 ounce mandarin oranges in light syrup, drained |
8 ounce sliced water chestnuts, drained |
1 large red bell pepper, sliced into rings |
2 tablespoons sesame seeds, toasted |
Directions:
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.
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