Pork, Brown Rice, Cherry and Pecan Salad

Pork
Pork, Brown Rice, Cherry and Pecan Salad Recipe
11
15

Much of this one-dish luncheon or supper meal can be prepared ahead of time: Cook rice, section oranges, chop pecans and cherries, stir together dressing. Simple stir-fry pork at the last minute. Serve with warm dinner rolls.

Ingredients

  • 4 boneless pork chops (thinly sliced into strips)
  • 2 tablespoons vegetable oil (divided)
  • 2 tablespoons lemon juice
  • 2 teaspoons orange zest (grated)
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 3 cups brown rice (cooked)
  • 2 oranges (medium, peeled and segmented)
  • 1/4 cup pecans (toasted and chopped)
  • 1/4 cup dried cherries (coarsely chopped)
  • leaf lettuce

Directions

  1. Heat one tablespoon oil in large nonstick skillet over high heat. Stir-fry pork strips until lightly browned, about 4-5 minutes. In a small bowl stir together remaining oil, lemon juice, orange zest, sugar and salt. In a medium bowl, toss together rice, oranges, pecans and cherries with dressing. Arrange lettuce on a serving platter, mound rice in center, top with pork strips and garnish with extra chopped pecans, if desired.
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