Asian Pork Salad

By Lv2Cook

Ingredients

• 3/4 cup orange juice divided
• 1/4 cup low-sodium teriyaki sauce divided
• 1 tablespoon rice vinegar
• 1 tablespoon mirin (sweet rice wine)
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil
• 1 garlic clove minced
• 3 tablespoons brown sugar
• 2 tablespoons bourbon
• 1/4 teaspoon crushed red pepper
• 1 (1-pound) pork tenderloin
• Cooking spray
• 8 cups gourmet salad greens
• 1/2 cup sliced red onion separated into rings
• 1 (11-ounce) can mandarin oranges in light syrup drained
• 1 (8-ounce) can sliced water chestnuts drained
• 1 large red bell pepper sliced into rings
• 2 tablespoons sesame seeds toasted

Preparation

Step 1

Combine 1/2 cup plus 2 tablespoons orange juice, 2 tablespoons teriyaki sauce, vinegar, and next 4 ingredients (vinegar through garlic) in a small bowl; stir well. Cover and chill.

Combine 2 tablespoons orange juice, 2 tablespoons teriyaki sauce, brown sugar, bourbon, and crushed red pepper in a large zip-top plastic bag. Trim fat from pork; slice pork into 3 × 1/2-inch-wide strips. Add pork to bag. Seal; toss to coat. Marinate in refrigerator 15 minutes.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork and marinade; cook 8 minutes or until pork is done and liquid almost evaporates. Remove from heat.

Divide greens, onion, oranges, water chestnuts, and bell pepper evenly among 4 plates. Top each serving with 1 cup pork mixture; drizzle 1/4 cup orange juice mixture over each salad. Sprinkle each with 1 1/2 teaspoons sesame seeds.