RECIPE: Rec: Ginger Pork Salad. Not T&T, but looks wonderful.

[michael-in-phoenix]

From the National Pork Board, by way of the Chef2Chef newsletter.

Ginger Pork Salad

Makes 4 servings

Ingredients:

4 boneless pork cutlets, about 1/2-inch thick

Marinade:

1/4 cup orange-passion juice

1/4 cup teriyaki sauce

1 tablespoon peeled and grated fresh ginger root

1 tablespoon sesame oil

Salad:

1 bag (16 ounce) iceberg lettuce salad mix

1 bag (10 ounce) hearts of romaine lettuce

1 can (15 ounce) mandarin oranges

1/3 cup dried sweetened cherries

1/3 cup honey-roasted flavored sliced almonds (or toasted almonds)

1 tablespoon stemmed and finely chopped fresh cilantro leaves (optional)

Dressing:

1/3 cup orange-passion juice

2 tablespoons rice vinegar

1 tablespoon canola oil

1 tablespoon sesame oil

1 tablespoon packed brown sugar

1 teaspoon peeled and minced or finely grated fresh ginger root

Preparation:

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. Garnish with more almonds, if desired.

http://www.theotherwhitemeat.com/aspx/recipes/Recipe_Details.aspx?rid=1158&cid=3

 

[dawnnys]

Hi - I have soy/ginger chicken thighs in the crockpot right now...

looks simlar to the one you posted, except that I used pineapple juice instead. I like the idea of serving it as a salad... will have to try that. Thanks for the idea!