Teriyaki Tenderloin Salad
Get everything ready before starting and this dish is a breeze to make. Enjoy out on the deck or patio with fresh crusty bread and a glass of iced tea.
12 ounces pork tenderloin
1/3 cup teriyaki sauce
3/4 cup orange juice
2 teaspoons cornstarch
1/4 teaspoon sesame oil
Few drops hot pepper sauce
2 teaspoons vegetable oil
6 cups mixed greens
1 1/2 cup snap peas, cooked and chilled or 1 (6-ounce) package frozen peas pods, thawed
1 cup sliced fresh mushrooms
1 cup chow mein noodles
1/3 cup sliced green onion
1 tablespoon toasted sesame seeds
- Slice pork tenderloin into 1/4-inch slices. Brush slices with some of the teriyaki sauce; set aside. Stir together orange juice, cornstarch, sesame oil, hot pepper sauce and remaining teriyaki sauce. Set aside.
- In large skillet heat oil. Stir-fry tenderloin slices over medium-high heat 2 to 3 minutes or to desired doneness. Remove meat from skillet. Add green onion to skillet. Stir in orange juice mixture. Cook and stir until slightly thickened and bubbly.
- Meanwhile arrange greens on 3 dinner plates or in large salad bowls. Sprinkle with peas, mushrooms, and chow mein noodles. Arrange tenderloin slices on top. Drizzle with hot orange dressing. Sprinkle each serving with sesame seeds
Makes 3 servings.
Recipe provided courtesy of National Pork Board.