Ginger Pork Salad

Makes 4 servings

Ingredients:

4 boneless pork cutlets, about 1/2-inch thick

Marinade:

1/4 cup orange-passion juice
1/4 cup teriyaki sauce
1 tablespoon peeled and grated fresh ginger root
1 tablespoon sesame oil

Salad:

1 bag (16 ounce) iceberg lettuce salad mix
1 bag (10 ounce) hearts of romaine lettuce
1 can (15 ounce) mandarin oranges
1/3 cup dried sweetened cherries
1/3 cup honey-roasted flavored sliced almonds (or toasted almonds)
1 tablespoon stemmed and finely chopped fresh cilantro leaves
(optional)

Dressing:

1/3 cup orange-passion juice
2 tablespoons rice vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 tablespoon packed brown sugar
1 teaspoon peeled and minced or finely grated fresh ginger root

Preparation:

Place pork in a resealable plastic bag, set aside. In small bowl, stir
together marinade ingredients, pour over pork. Seal bag, refrigerate
for at least 1 hour and up to 4 hours.

When ready to cook; place pork cutlets on preheated medium-hot grill.
Cook on grill for about 5 to 6 minutes per side. Place grilled pork on
cutting board; cut into strips and set aside.

Meanwhile, place iceberg and romaine lettuce, oranges, cherries,
almonds and cilantro in large bowl, toss to combine and set aside.
Stir together dressing ingredients; when ready to serve, pour over
lettuce mixture. Toss to coat.

Divide mixture onto 4 dinner plates. Arrange grilled pork strips over
top. Garnish with more almonds, if desired.

Source: National Pork Board


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