• 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)


  1. 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.
  2. 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.
  3. 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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