Asian Pork Tenderloin Salad

Elizabeth Campbell Recipe

By Elizabeth Campbell texanspice1

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!!

Recipe Rating:
 1 Rating
Cook Time:


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)
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2 pkg
asian style salad mix
1 can(s)
chow mein noodles
1 bottle
asian sesame dressing of your choice
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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Salads, Pork, Salads
Regional Style: Asian
Collection: Asian Inspired
Other Tag: Quick & Easy