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Asian Pork Tenderloin Salad Recipe


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     Asian Pork Tenderloin Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   20 mins.

1 can (15 ounces) apricot halves
1/4 cup reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1/4 teaspoon ground mustard
1 pork tenderloin (1 pound), thinly sliced
2 packages (9-3/4 ounces each) Asian crunch salad mix

Drain apricots, reserving 1/2 cup juice; set apricots aside. In a large resealable plastic bag, combine the soy sauce, brown sugar, oil, ginger, garlic, mustard and reserved apricot juice; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade. In a large skillet or wok, stir-fry pork for 4-5 minutes or until juices run clear. Prepare salad mixes according to package directions; top with apricots and pork.
Serving Suggestions
Originally published as Asian Pork Tenderloin Salad in Simple & Delicious May/June 2006, p6

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