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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found the recipe for this salad starring stir-fried pork tenderloin years ago and have adapted it a bit since. My family often requests it-particularly in summer. Ingredients:
1/4 cup unsweetened grapefruit juice |
2 tablespoons red wine vinegar |
1 tablespoon canola oil |
2 teaspoons honey |
1 teaspoon prepared mustard |
1 teaspoon poppy seeds |
1/8 plus 1/4 teaspoon salt, divided |
1 pound pork tenderloin, julienned |
1 bunch leaf lettuce, torn |
1 medium grapefruit, peeled and sectioned |
1 medium white grapefruit, peeled and sectioned |
1-1/2 cups halved green grapes |
1 cup quartered fresh strawberries |
Directions:
1. In a jar with a tight-fitting lid, combine the grapefruit juice, vinegar, oil, honey, mustard, poppy seeds and 1/8 teaspoon salt; shake well and set aside.
2. In a large nonstick skillet coated with cooking spray, stir-fry pork with remaining salt until no longer pink.
3. Place lettuce on a platter; top with warm pork. Arrange grapefruit, grapes and strawberries around pork. Shake dressing; drizzle over salad. Yield: 4 servings.
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