Much of this one-dish luncheon or supper
meal can be prepared ahead of time: Cook rice, section oranges,
chop pecans and cherries, stir together dressing. Simply stir-fry
pork at the last minute. Serve with warm dinner rolls.
Pork, Brown Rice, Cherry
and Pecan Salad
- 4 boneless pork chops, thinly sliced
2 tablespoons vegetable oil, divided use
2 tablespoons lemon juice
2 teaspoons grated orange zest
2 teaspoons brown sugar
1/2 teaspoon salt
3 cups cooked brown rice
2 medium oranges, peeled and segmented
1/4 cup chopped toasted pecans
1/4 cup dried cherries, coarsely chopped
Leaf lettuce
- Heat one tablespoon oil in large nonstick
skillet over high heat. Stir-fry pork strips until lightly browned,
about 4 to 5 minutes.
- In a small bowl stir together remaining
oil, lemon juice, orange zest, sugar and salt.
- In a medium bowl, toss together rice,
oranges, pecans and cherries with dressing.
- Arrange lettuce on a serving platter,
mound rice in center, top with pork strips and garnish with extra
chopped pecans, if desired.
Serves 6.
Wine Suggestion: Try a chilled Chardonnay.
Nutrition Facts
Calories 310 calories
Protein 17 grams
Fat 12 grams
Sodium 230 milligrams
Cholesterol 35 milligrams
Saturated Fat 2 grams
Carbohydrates 36 grams
Fiber 6 grams
Recipe provided courtesy
of Pork: The Other White Meat.
