TERIYAKI PORK SALAD

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Teriyaki Pork Salad image

From Australian BH&G Diabetic Living issue 12 2007. Do not include marinating time which can be 20 minutes to 8 hours or cooking of potatoes.

Provided by ImPat

Categories     Salad Dressings

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

250 g pork fillets (trimmed of excess fat)
80 ml vinegar (1/3 cup)
80 ml orange juice (1/3 cup fresh)
2 tablespoons teriyaki sauce
2 teaspoons peanut oil
1 teaspoon sesame seeds (toasted)
1 garlic clove (crushed or minced)
80 g salad leaves (Asian mix)
4 large radishes (trimmed, washed and thinly sliced)
1/4 red onion (thinly sliced)
300 g potatoes (small coliban or chat, steamed and quartered)

Steps:

  • Place pork in a shallow glass or ceramic dish.
  • In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing.
  • Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate.
  • Preheat the barbecue char-grill on medium.
  • Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
  • In a large bowl, toss the salad leaves, radishes, onion and potatoes.
  • Diagonally slice the pork across the grain.
  • Add the pork to the salad with the dressing and toss to coat.
  • TIP - to toast the sesame seeds, dry fry in a small non-stick grying pan over medium heat for 2-3 minutes or until lightly toasted.

Nutrition Facts : Calories 376.2, Fat 10.8, SaturatedFat 2.8, Cholesterol 78.8, Sodium 771.9, Carbohydrate 36.1, Fiber 4.1, Sugar 8.2, Protein 31.4

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