GINGER-SOY GRILLED PORK SALAD
1 pound boneless pork loin, cut into 1/2-inch cubes
1/4 cup soy sauce
1/4 cup orange juice
1/4 cup honey
2 tablespoons grated fresh ginger
1/2 teaspoon dried red pepper flakes
1 3-oz. package Oriental ramen noodles
1 8-oz. can mandarin orange segments, drained
1 6-oz. package snow peas, thawed and steamed
4 green onions, cut diagonally in 1-inch pieces
2 tablespoons chopped dry-roasted peanuts
2 tablespoons chopped cilantro
In medium bowl stir together soy sauce, orange juice, honey, ginger and red pepper.
Place pork cubes in self-sealing bag; add 1/4 cup of soy mixture, seal bag and toss to blend thoroughly.
Meanwhile prepared noodles according to package directions, drain and place in large shallow bowl; toss with prepared peapods, green onions, peanuts and remaining soy dressing.
Prepare medium-hot fire in grill, remove pork cubes from marinade, discarding marinade, and skewer.
Grill pork kabobs directly over fire, turning frequently to cook and brown evenly, about 7-8 minutes.
Remove pork from skewers and toss with noodle mixture.
Garnish with peanuts and cilantro.
The soy marinade does double duty—seasons the grilled pork and dresses the salad.
Calories 400 calories; Protein 39 grams; Fat 11 grams; Sodium 1160 milligrams; Cholesterol 110 milligrams; Saturated Fat 3 grams; Carbohydrates 36 grams
Recipe courtesy of National Pork Board.
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