Servings: 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 oz.) iceberg lettuce salad mix
* 1 bag (10 oz.) hearts of romaine lettuce
* 1 can (15 oz.) 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 r
Instructions
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.
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