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from Melissa's cookbook

Asian Pork Tenderloin Salad




  • 1 can (15 ounces) apricot halves
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground mustard
  • 1 pork tenderloin (1 pound), thinly sliced
  • 2 packages (9-3/4 ounces each) Asian crunch salad mix
  • Preparation:
    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 hour.
    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 and pork. Yield: 4 servings.

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    modified: 2016.05.14 | created: 2016.01.02

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