Ginger Pork Salad

Recipe provided courtesy of National Pork Board.

Recipe Ingredients:

4 boneless pork cutlets, about 1/2-inch thick

Marinade:
1/4 cup orange-passion juice
1/4 cup teriyaki sauce
1 tablespoon peeled and grated fresh gingerroot
1 tablespoon sesame oil

Dressing:
1/3 cup orange-passion juice
2 tablespoons rice vinegar
1 tablespoon light olive oil
1 tablespoon sesame oil
1 tablespoon brown sugar, packed
1 teaspoon peeled and minced or finely grated fresh gingerroot

Salad:
1 (16-ounce) bag iceberg lettuce salad mix
1 (10-ounce) bag hearts of romaine lettuce
1 (15-ounce) can 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)

Cooking Directions:

1. Place pork in a resealable plastic bag; set aside.
2. In small bowl, stir together marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour and up to 4 hours.
3. When ready to cook: Place pork cutlets on preheated medium-hot grill. Cook on grill for about 4 to 5 minutes per side, until internal temperature on a thermometer reads 145°F (62.7°C). Place grilled pork on cutting board and let rest 3 minutes before cutting into strips and set aside.
4. For Dressing: Stir together dressing ingredients; when ready to serve, pour over lettuce mixture. Toss to coat.
5. Meanwhile, place iceberg and romaine lettuce, oranges, cherries, almonds and cilantro in large bowl; toss to combine and set aside.
6. To Serve: Divide salad mixture onto 4 dinner plates. Arrange grilled pork strips over top. Garnish with more almonds, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 464; Total Fat: 23g; Saturated Fat: 4g; Cholesterol: 76mg; Total Carbs: 36g; Fiber: 4g; Protein: 29g; Sodium: 452mg.

Recipe and photograph provided courtesy of National Pork Board.