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Asian Pork Salad

Cooking Light, April 1997, p.188






List of 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
  






Instructions



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 × 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.
   
   
5. Yield: 4 servings
   
6. Per Serving (excluding unknown items): 368 Calories; 8g Fat (19.6% calories from fat); 31g Protein; 41g Carbohydrate; 7g Dietary Fiber; 74mg Cholesterol; 833mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.