Asian Pork Tenderloin Salad

Elizabeth Campbell


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!!


★★★★★ 1 vote

5 Min


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

How to Make Asian Pork Tenderloin Salad


  1. 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.
  2. 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.

Printable Recipe Card

About Asian Pork Tenderloin Salad

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

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