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Makes 4 servings.
• 4 boneless pork cutlets, about 1/2-inch thick
• 1/4 cup orange-passion juice
• 1/4 cup teriyaki sauce
• 1 tablespoon peeled and grated fresh ginger root
• 1 tablespoon sesame oil
• 1 bag (16 oz.) iceberg lettuce salad mix
• 1 bag (10 oz.) hearts of romaine lettuce
• 1 can (15 oz.) 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)
• 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
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.
All is not lost. Ginger Pork Salad is the delicious outcome when lettuce, pork and ginger collide. It’s a combination that was destined to be together.
Calories 464 calories; Protein 29 grams; Fat 23 grams; Sodium 452 milligrams; Cholesterol 76 milligrams; Saturated Fat 4 grams; Carbohydrates 36 grams; Fiber 4 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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