• 1 pound teriyaki-marinated pork tenderloin (cooked*, chilled, thinly sliced)
  • 15 ounces mandarin oranges (drained)
  • 8 cups salad greens
  • 10 ounces edamame (cooked)
  • 2/3 cup sesame ginger dressing (OR Asian dressing)
  • 1/4 cup slivered almonds (toasted)


  1. Toss salad greens, oranges and edamame with 1/3 cup dressing. Divide onto serving plates.
  2. Arrange pork slices over the salad and drizzle with the remaining dressing. Sprinkle each with 1 tablespoon almonds.
  3. Serves 4 to 6
  4. Tip: To toast the almonds, place on a baking sheet and bake 8 to 10 minutes at 350 degrees F. Add 1/2 cup shredded matchstix carrots or 1/4 cup dried cranberries for nutrition and color.
  5. *To roast tenderloin, heat oven to 450 degrees F. Place tenderloin on a rack in a shallow pan. Roast until internal temperature reaches 145 degrees F, about 20-27 minutes, remove from oven and let rest 3 minutes. Cool to room temperature and chill. Cut into thin slices..
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