Monday, January 24, 2011

RECIPE - Oriental Salad with Pork Loins

I searched all over the Internet for a clean, sugar free Asian inspired dressing, then finally just created this one.  This is a simple and light recipe, but packs big taste.  You can play with the salad dressing too.  On days when I am craving something garlicky I add an extra clove and some extra hot sauce.


  • 4 cups spring mix
  • 1 cup spinach
  • 1/4 of a med red onion diced
  • 1 red apple diced
  • 1/2 English cucumber diced
  • 1 med. carrot grated
  • 1/2 cup red grapes halved
  • 1 med. avocado diced
  • 1/4 cup slivered almonds
  • 4 pork loin chops
Dressing / Marinade
  • 4 tbsp grape seed oil
  • 1 tbsp rice wine vinegar
  • 1/2 lemon squeezed
  • 1 tsp sesame oil
  • 2 cloves garlic
  • 2 tsp (or more if you like) fresh minced ginger
  • hot sauce ( to taste)
  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Combine ingredients for dressing / marinade in a tightly sealed container and shake
  3. Separate a couple spoon fulls of the dressing for the Pork.  Place the pork on the parchment paper, drizzle with marinade and and bake for 20 mins, or until no longer pink.
  4. In a large salad bowl mix together salad ingredients, have salad dressing on the side so others can add the desired amount.
  5. Once pork is cooked, slice into strips add to salad.
  6. Serve and ENJOY!
Planned Leftovers
  • Make a couple extra prok loins, and an extra big salad (put the topings in a sperate container with a squeeze of lemon to keep them fresh, and prevent the spring mix from wilting) so the next day you can put it all together in a wrap, or make a lunch salad with cold pork.  Tastes great cold the next day.

Blog Archive