Ginger Pork Salad
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.
Serves: 4
Cook Time: 10 Minutes
Ingredients
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4 Smithfield Boneless Pork Cutlets, about 1/2-inch thick
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Marinade:
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1/4 cup orange-passion juice
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1/4 cup teriyaki sauce
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1 tablespoon peeled and grated fresh ginger root
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1 tablespoon sesame oil
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Salad:
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1 bag (16 oz.) iceberg lettuce salad mix
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1 bag (10 oz.) hearts of romaine lettuce
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1 can (15 oz.) mandarin oranges
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1/3 cup dried sweetened cherries
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1/3 cup honey-roasted flavored sliced almonds (or toasted almonds)
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1 tablespoon stemmed and finely chopped fresh cilantro leaves (optional)
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Dressing:
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1/3 cup orange-passion juice
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2 tablespoons rice vinegar
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1 tablespoon canola oil
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1 tablespoon sesame oil
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1 tablespoon packed brown sugar
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1 teaspoon peeled and minced or finely grated fresh ginger root
Steps
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.
Serving Suggestions
Garnish with more almonds, if desired.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
