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 or Asian-style salad dressing.
Total TimePrep: 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 pound pork tenderloin, 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.
Nutrition Facts1-1/2 cups: 361 calories, 15g fat (3g saturated fat), 63mg cholesterol, 580mg sodium, 24g carbohydrate (12g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 fruit.
Originally published as Asian Salad in Simple & Delicious May/June 2006
May 3, 2010
Super easy and super yummy! The whole family loves this one. I have never found "asian crunch salad mix" so I use a combination of lettuce, shredded red cabbage, snow pea pods and chow mein noodles.