Asian Pork Tenderloin Salad
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|15 oz||can apricot slices|
|1/4 c||reduced sodium soy sauce|
|1 Tbsp||canola oil|
|1/2 tsp||ground ginger|
|1/2 tsp||ground garlic|
|1/4 tsp||ground mustard|
|1 lb||pork tenderloin (thinly sliced)|
find more delicious recipes at www.porkbeinspired.com
|2 pkg||asian style salad mix|
|1 can(s)||chow mein noodles|
|1 bottle||asian sesame dressing of your choice|
Branson, MO (pop. 10,520)
Member Since May 2011
I don't care for apricots so I used mandarin orange slices..same size can. I also used sesame oil since i had it instead of canola oil which i didnt have. I always use spices to taste. So i used slightly higher amounts than listed and had wonderful results. The dressing i used was the kraft toasted sesame dressing. the whole family loves this salad!!
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 1-2 hours.
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,pork and chow mein noodles and dressing. Yield: 4 servings.