Asian Pork Salad

Serves: 4

Time: 00:40
Notes:
Recipe from Cooking Light: Per serving: Cal 322, Fat 6.8g, Chol 74mg, Na+ 382mg

INGREDIENTS

3/4c OJ 1/4c low Na+ teriyaki sauce 1 tbsp mirin (sweet rice wine) 2 tsp hoisin sauce 1 tsp sesame oil 1 garlic clove minced 3 tbsp brown sugar 2 tbsp bourbon 1/4 tsp crushed red pepper 1 lb pork tenderloin cooking spray 8c salad greens 1/2c sliced red onion 1- 4oz can manderin oranges in lt syrup, drained 1- 8oz can sliced waterchestnuts 1 large bell pepper (red) 2 tbsp sesame seeds- toasted

DIRECTIONS

1. Combine 1/2c + 2 tbsp OJ, 2 tbsp teriyaki sauce, vinegar, and next 4 ingredients (thru garlic). Stir well and chill 2. Combine 2 tbsp OJ, 2 tbsp teriyaki sauce, brown sugar, bourbon and crushed red pepper 3. Trim fat from pork and slice into 3X 1/2″ wide strips. Add pork to the marinade and refrigerate 15 min 4. Place a large nonstick skillet coated with cooking spray over med heat until hot. Add pork and marinade and cook 8 min until pork is done and liquid is almost evaporated 5. Divide greens, onion, oranges, water chestnuts, bell pepper evenly amoung 4 plates. Top each with 1c pork mixture 6. Drizzle with 1/4c OJ dressing and sprinkle with sesame seeds