Ingredients
- 4 pork cutlets (boneless, about 1/2-inch thick)
- 1/4 cup Orange (passion juice)
- 1/4 cup teriyaki sauce
- 1 tablespoon fresh ginger root (peeled and grated)
- 1 tablespoon sesame oil
- 1/3 cup Orange (passion juice)
- 2 tablespoons rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar (packed)
- 1 teaspoon fresh ginger root (minced or finely grated)
- 16 ounces salad mix (iceberg lettuce)
- 10 ounces hearts of romaine lettuce
- 15 ounces mandarin orange segments
- 1/3 cup cherries (sweetened, dried)
- 1/3 cup almonds (honey-roasted flavored OR toasted almonds, sliced)
- 1 tablespoon cilantro leaves (stemmed and finely chopped fresh,, optional)
Directions
- 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 4-5 minutes per side, until internal temperature on a thermometer reads 145 degrees F. Place grilled pork on cutting board and let rest 3 minutes before cutting 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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