Asian Pork Tenderloin Salad
A homemade marinade adds delicious flavor to the stir-fried pork in this main dish salad. The fast, fresh meal is easy to toss together with canned apricots and convenient salad kits. TIP: Look for the Asian crunch salad mix in the produce section near other bagged salad blends. If you can’t find it, pick up mixed greens, snow peas, shredded carrot, chow mein noodles and a bottle of sesame ginger
4 ServingsPrep: 10 min. + marinating Cook: 5 min.
- 1 can (15 ounces) apricot halves
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon canola oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground mustard
- 1 pork tenderloin (1 pound), thinly sliced
- 2 packages (9-3/4 ounces each) Asian crunch salad mix
- Drain apricots, reserving 1/2 cup juice; set apricots aside. In a
- large resealable plastic bag, combine the soy sauce, brown sugar,
- oil, ginger, garlic, mustard and reserved apricot juice; add pork.
- Seal bag and turn to coat; refrigerate for at least 1 hour.
- Drain and discard marinade. In a large skillet or wok, stir-fry pork
- for 4-5 minutes or until juices run clear. Prepare salad mixes
- according to package directions; top with apricots and pork. Yield:
- 4 servings.
Nutritional Facts: 1-1/2 cups salad with 3 ounces cooked meat (prepared with reduced-sodium soy sauce) equals 361 calories, 15 g fat (3 g saturated fat), 63 mg cholesterol, 580 mg sodium, 24 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable,