Get everything ready before
starting and this dish is a breeze to make. Enjoy out on the
deck with fresh crusty bread and a glass of iced tea.
Teriyaki Tenderloin
Salad
- 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.
Serves 3
Nutrition Facts
Calories 387 calories
Protein 33 grams
Fat 14 grams
Sodium 1356 milligrams
Cholesterol 67 milligrams
Recipe provided courtesy of Pork, The Other White
Meat.
