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Mandarin Pork Salad Recipe

Mandarin Pork Salad Recipe

Try something different for dinner! This interesting entree salad tosses together pork, mandarin oranges, beets and goat cheese. The flavors will burst in your mouth. —Nanci Jenkins, Ann Arbor, Michigan
TOTAL TIME: Prep: 15 min. Grill: 20 min. YIELD:2 servings

Ingredients

  • 1 pork tenderloin (1/2 pound)
  • 3 cups torn mixed salad greens
  • 1 snack-size cup (4 ounces) mandarin oranges, drained
  • 1/2 small red onion, thinly sliced
  • 1/4 cup crumbled goat cheese
  • 1/4 cup canned sliced beets, julienned
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon finely chopped seeded jalapeno pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

Directions

  • 1. Grill pork, covered, over medium heat or broil 4 in. from heat for 8-10 minutes on each side or until a meat thermometer reaches 160°.
  • 2. Meanwhile, in a large bowl, combine the salad greens, oranges, onion, cheese, beets, cilantro and jalapeno. Transfer to a serving platter. Whisk the vinegar, oil and salt. Thinly slice pork; arrange over salad. Drizzle with dressing. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

2 cup: 346 calories, 17g fat (8g saturated fat), 86mg cholesterol, 851mg sodium, 18g carbohydrate (14g sugars, 3g fiber), 31g protein

Reviews for Mandarin Pork Salad

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MY REVIEW
Reviewed Jul. 28, 2015

"Made as stated, served with some crusty bread and was a great meal."

MY REVIEW
Reviewed Feb. 5, 2013

"I make this recipe every month.It's the Only recipe everyone from any ethnic background in my family entirely loves. A real peacemaker recipe.(even the one's who don't normally eat pork!)"

MY REVIEW
Reviewed Feb. 4, 2013

"Have done something very similar and it was 'Killer Eats.'"

MY REVIEW
Reviewed Feb. 4, 2013

"This recipe hit home it was light and filling and the taste was out of this world"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.