Asian Pork and Pineapple Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light 2003 Ingredients:
1 (15 1/4 ounce) can pineapple chunks in juice, undrained |
2 tablespoons fresh lime juice |
1 1/2 tablespoons fish sauce |
1 teaspoon sugar |
2 teaspoons bottled minced garlic |
1/2 cup vertically sliced red onion |
1/2 cup chopped fresh basil |
1 tablespoon low sodium soy sauce |
1 teaspoon minced pickled jalapeno pepper |
1/2 teaspoon bottled minced fresh ginger |
1 (1 lb) pork tenderloin, trimmed and cut into 3/4-inch pieces |
2 teaspoons vegetable oil |
8 cups trimmed arugula (about 4 ounces) or 8 cups spinach (about 4 ounces) |
Directions:
1. Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
2. Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
3. Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
4. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
5. Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.
6. Add pork to onion mixture; toss well. Serve over arugula.
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