Asian Pork Tenderloin Salad
published by starrleena magic on Jul 6, 2011
Homemade marinade adds delicious flavor to stir-fried pork in this main dish salad. The fast, fresh meal is easy to toss together w/ canned apricots & convenient salad kits.
Prep: 10 min. + marinating
Cook: five min.
1 can (15 oz.) apricot halves
3/4 c. soy sauce
1 tbsp. brown sugar
1 tbsp. canola oil
1/2 tsp. ground ginger
1/2 tsp. minced garlic
1/4 tsp. ground mustard
1 pork tenderloin (1 lb.), thinly sliced
2 pkgs. (9 3/4 oz. ea.) Asian crunch salad mix
Drain apricots, reserving 1/2 c. juice; set apricots aside. In lg. resealable plastic bag, combine soy sauce, brown sugar, oil, ginger, garlic, mustard & reserved apricot juice; add pork. Seal bag & turn to coat; refrigerate for @ least 1 hr.
Drain & discard marinade. In lg. skillet or wok, stir-fry pork for 4-5 min. or til juices run clear. Prepare salad mixes according to pkg. directions; top w/ apricots & pork.
Yield: 4 servings.
Nutrition facts: 1 1/2 c. salad w/ 3 oz. cooked meat (prepared w/ reduced-sodium soy sauce) = 361 cal.; 15 g. fat (3 g. sat. fat); 63 mg. chol.; 580 mg. sodium; 24 g. carbs.; 4 g. fiber; 26 g. pro.; Diabetic Exchanges: 3 lean meat; 2 vegetable; 2 fat; 1 fruit.
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