Mandarin Pork Salad
East meets West in this amazing main-dish salad, where soy sauce and ginger marry beautifully with tangy oranges and sweet balsamic vinegar.
Credit: Lifestyle Cooks
Servings: 4
Ingredients:
Salad
* 2 tablespoons dry sherry
* 1 tablespoon sesame oil
* 1 tablespoon soy sauce
* 2 teaspoons brown sugar
* 1 pound pork tenderloin, sliced across the grain and cut into strips
* 2 tablespoons vegetable oil
* 1 shallot, minced
* 1 head romaine lettuce, rinsed, dried and chilled
* 2 seedless oranges, peeled, cut in half and then sliced
* 1/2 cup walnuts, chopped and toasted
Dressing
* 2 tablespoons balsamic vinegar
* 1 tablespoon soy sauce
* 1 teaspoon fresh gingerroot, minced
* 2 teaspoons sesame oil
* 1 clove garlic, crushed
Directions:
Combine the sherry, sesame oil, soy sauce and brown sugar in a medium bowl. Add the sliced pork and stir to coat. Marinate in the refrigerator for 1 hour.
In a large skillet, heat the oil over medium-high heat. Add the pork and cook, stirring constantly, until the pork is no longer pink. Remove from the heat and stir in the minced shallot.
Place the chilled romaine lettuce in a large bowl. Arrange the pork mixture attractively in the middle and surround with orange slices. Sprinkle the toasted walnuts over all. Drizzle with the dressing and serve immediately.
Dressing: Whisk together all the ingredients. Refrigerate until needed. Shake well immediately before pouring over the salad.
