Teriyaki Tenderloin Salad

[Chef]

12 ounces pork tenderloin
1/3 cup teriyaki sauce
3/4 cup orange juice
2 teaspoons cornstarch
1/4 teaspoon sesame oil
Few drops hot pepper sauce
2 teaspoons vegetable oil
6 cups mixed greens
1 1/2 cups snap peas, cooked and chilled
OR
6 ounces frozen pea pods, thawed
1 cup sliced fresh mushrooms
1 cup chow mein noodles
1/3 cup sliced green onion
1 tablespoon toasted sesame seeds
Servings: 3
1. Slice pork tenderloin into 1/4-inch slices. Brush slices with some of the teriyaki sauce; set aside. Stir together orange juice, cornstarch, sesame oil, hot pepper sauce and remaining teriyaki sauce. Set aside.

2. In large skillet heat oil. Stir-fry tenderloin slices over medium-high heat 2-3 minutes or to desired doneness. Remove meat from skillet. Add green onion to skillet. Stir in orange juice mixture. Cook and stir until slightly thickened and bubbly.

3. Meanwhile arrange greens on 3 dinner plates or in large salad bowls. Sprinkle with peas, mushrooms, and chow mein noodles. Arrange tenderloin slices on top. Drizzle with hot orange dressing. Sprinkle each serving with sesame seeds.


Preparation Time: 15 minutes

Cuisine: Asian