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Savory Pork Salad

Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 2 teaspoons olive oil
  • 1/2 pound pork tenderloin, thinly sliced
  • 2 teaspoons brown sugar
  • 2 teaspoons minced fresh basil
  • 2 teaspoons reduced-sodium soy sauce
  • 1-1/2 teaspoons lime juice
  • 1-1/2 teaspoons water
  • 1 teaspoon minced fresh oregano
  • 3 cups torn mixed salad greens
  • 1/2 cup grape tomatoes
  • 1/2 small red onion, sliced and separated into rings
  • 1/2 small sweet yellow pepper, cut into strips


  • In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm.
  • In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat.
  • In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.
Nutrition Facts
1 serving: 229 calories, 9g fat (2g saturated fat), 63mg cholesterol, 274mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

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  • Samantha
    Nov 28, 2020

    Was absolutely delicious! I put in 1/4 tsp of chili peppers to off set the sweetness of the brown sugar which gave the dressing a nice after kick. I also made the mistake of using oil in the dressing though lol. Other than that, was great!

  • Diana
    Mar 11, 2020

    Great recipe for using up the Sunday roast pork.

  • NoodleNel
    Nov 7, 2019

    I made this the other night and it was delicious. I couldn't find fresh oregano n 2 grocery stores I went to s used dried. The dressing didn't look like it made enough but turned out perfectly.

  • sdipiazza
    Aug 13, 2014

    This was a delicious dinner. I only used 6 oz. of pork, added carrot, sugar snap peas, red pepper and red onion, along with the tomato...I made a mistake and used the olive oil in the dressing instead of using it to brown the meat. I used a non-stick cooking spray to do that. Next time I will leave the olive oil out. This was perfect for a hot summer day.

  • paula
    Jul 30, 2007

    No comment left