Pork poached in ginger and orange juice is the center of this summer dinner salad featuring fruit flavors. Serve with hot French bread.

Gingered Pork and Melon Salad

1 pound boneless pork loin, cut into 1/2-inch cubes
1/2 cup orange juice
2 tablespoons grated ginger
2 cups melon balls: cantaloupes, watermelon, honeydew or a mixture

1 papaya, peeled, seeded and cubed
2 tablespoons Grand Marnier or other orange liqueur

6 cups mixed salad greens
1/2 cup peach yogurt

1. In medium saucepan combine orange juice and ginger; bring to a simmer and add pork cubes. Simmer for about 5 minutes, until pork is cooked. Remove pork and remaining liquid to bowl, refrigerate uncovered to cool slightly, about 5 to 10 minutes.
2. In medium bowl gently toss together melon, papaya, Grand Marnier, pork cubes and cooking liquid.
3. On each of four plates place 1 1/2 cups salad greens. Serve equal portions pork-melon mixture atop greens, topped with 2 tablespoons yogurt.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.