Meaty pork tenderloin and bold, peppery arugula are a winning combination when topped with fruity apricots and a sesame-citrus dressing. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Trim fat from pork. Cut pork crosswise into 1/4-inch slices. Sprinkle with the salt and black pepper.

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  • In a very large skillet cook pork, half at a time, in hot canola oil over medium-high heat for 2 to 3 minutes or until meat is just slightly pink in center, turning once. Remove from skillet and set aside.

  • For dressing, in a screw-top jar combine orange peel and juice, vinegar, soy sauce, honey, sesame oil and ginger. Cover and shake well.

  • Place arugula on a serving platter. Top with pork slices, canned apricots, avocado slices and dried apricots. Drizzle with salad dressing.

Tips

Tips: If you can't find baby arugula, use full-size arugula, but trim the stems.

If fresh apricots are available, use 2 medium fresh apricots, halved, seeded and quartered.

Nutrition Facts

272 calories; 10.7 g total fat; 1.7 g saturated fat; 74 mg cholesterol; 314 mg sodium. 862 mg potassium; 18.9 g carbohydrates; 3.2 g fiber; 15 g sugar; 25.8 g protein; 1502 IU vitamin a iu; 18 mg vitamin c; 57 mcg folate; 68 mg calcium; 2 mg iron; 59 mg magnesium;