Ginger Pork Salad
Courtesy of National Pork Board
Serve With:
Crusty bakery rolls
Servings: 4
Crusty bakery rolls
Prep Time: 15 Min.
Cook Time: 52 Min.
Marinate: 1-4 Hr.
What you need:
* 4 boneless pork cutlets, about 1/2-in. thick
Marinade:
* 1/4 c. orange-passion juice
* 1/4 c. teriyaki sauce
* 1 Tbsp. peeled and grated fresh ginger root
* 1 Tbsp. sesame oil
Salad:
* 1 bag (16 oz.) iceberg lettuce salad mix
* 1 bag (10 oz.) hearts of romaine lettuce
* 1 can (15 oz.) mandarin oranges
* 1/3 c. dried sweetened cherries
* 1/3 c. honey-roasted flavored sliced almonds (or toasted almonds)
* 1 Tbsp. stemmed and finely chopped fresh cilantro leaves (optional)
Dressing:
* 1/3 c. orange-passion juice
* 2 Tbsp. rice vinegar
* 1 Tbsp. canola oil
* 1 Tbsp. sesame oil
* 1 Tbsp. packed brown sugar
* 1 tsp. peeled and minced or finely grated fresh ginger root
Marinade:
* 1/4 c. orange-passion juice
* 1/4 c. teriyaki sauce
* 1 Tbsp. peeled and grated fresh ginger root
* 1 Tbsp. sesame oil
Salad:
* 1 bag (16 oz.) iceberg lettuce salad mix
* 1 bag (10 oz.) hearts of romaine lettuce
* 1 can (15 oz.) mandarin oranges
* 1/3 c. dried sweetened cherries
* 1/3 c. honey-roasted flavored sliced almonds (or toasted almonds)
* 1 Tbsp. stemmed and finely chopped fresh cilantro leaves (optional)
Dressing:
* 1/3 c. orange-passion juice
* 2 Tbsp. rice vinegar
* 1 Tbsp. canola oil
* 1 Tbsp. sesame oil
* 1 Tbsp. packed brown sugar
* 1 tsp. peeled and minced or finely grated fresh ginger root
What to do:
1. Place pork in a resealable plastic bag; set aside.
2. In small bowl, stir together marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hr. and up to 4 hrs.
3. When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 4- 5 min. per side, until internal temperature on a thermometer reads 145°F. Place grilled pork on cutting board and let rest 3 min. before cutting into strips and set aside.
4. Meanwhile, place iceberg and romaine lettuce, oranges, cherries, almonds and cilantro in large bowl; toss to combine and set aside.
5. Stir together dressing ingredients; when ready to serve, pour over lettuce mixture. Toss to coat.
6. Divide salad mixture onto 4 dinner plates. Arrange grilled pork strips over top. Garnish with more almonds, if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. In small bowl, stir together marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hr. and up to 4 hrs.
3. When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 4- 5 min. per side, until internal temperature on a thermometer reads 145°F. Place grilled pork on cutting board and let rest 3 min. before cutting into strips and set aside.
4. Meanwhile, place iceberg and romaine lettuce, oranges, cherries, almonds and cilantro in large bowl; toss to combine and set aside.
5. Stir together dressing ingredients; when ready to serve, pour over lettuce mixture. Toss to coat.
6. Divide salad mixture onto 4 dinner plates. Arrange grilled pork strips over top. Garnish with more almonds, if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 464; Total Fat: 23g; Saturated Fat: 4g; Cholesterol: 76mg; Total Carbs: 36g; Fiber: 4g; Protein: 29g; Sodium: 452mg;