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Crunchy Asian Pork Tenderloin Salad

 Crunchy Asian Pork Tenderloin Salad
"This is a nice change-of-pace entree featuring succulent tenderloin," says Gina Berry of Chanhassen, Minnesota. Her eye-appealing salad has a flavor and crunch your mouth will love.
2 ServingsPrep/Total Time: 25 min.


  • 1/2 pound pork tenderloin, cut into 1/2-inch strips
  • 2 teaspoons sesame oil
  • 1 cup shredded red cabbage
  • 1 cup fresh snow peas
  • 1 snack-size cup (4 ounces) mandarin oranges, drained
  • 1/2 small sweet yellow pepper, chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1/2 cup chow mein noodles


  • In a small skillet, saute pork in oil until juices run clear.
  • Meanwhile, combine the cabbage, peas, oranges and yellow pepper in a
  • bowl. Add soy sauce and teriyaki sauce; toss to coat. Divide between
  • two salad plates. Arrange pork on salads; sprinkle with chow mein
  • noodles.
  • Yield: 2 servings.
Nutritional Facts: 1 serving equals 338 calories, 12 g fat (3 g saturated fat), 63 mg cholesterol, 1,030 mg sodium, 29 g carbohydrate, 4 g fiber, 29 g protein.

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Crunchy Asian Pork Tenderloin Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.