Asian Pork and Pineapple Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Arugula is widely available in ready-to-use salad packages. It is highly perishable, so check the package date for freshness. 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 jalapeños |
1/2 teaspoon bottled minced fresh ginger |
1 (1-pound) pork tenderloin, trimmed and cut into 3/4-inch pieces |
2 teaspoons vegetable oil |
8 cups trimmed arugula or spinach (about 4 ounces) |
Directions:
1. Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside. Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
2. Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done. Add pork to onion mixture; toss well. Serve over arugula.
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