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Spinach Salad with Spiced Pork with Ginger dressing
1 (1-pound) pork tenderloin, trimmed
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
3 cups baby spinach leaves
2 cups thinly sliced Napa cabbage
1 cup red bell pepper strips
1/4 cup low-fat sesame ginger dressing (such as Newman’s Own)
Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and Sriracha in a bowl, tossing to coat. Add sugar, garlic powder, and salt; toss well.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm. Combine spinach, cabbage, and bell pepper in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork.