Citrus Pork and Arugula Salad

Citrus Pork and Arugula Salad

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 pound pork tenderloin
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon canola oil
  • ½ teaspoon finely shredded orange peel
  • ⅓ cup orange juice
  • 1 tablespoon rice vinegar or white wine vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon grated fresh ginger or ⅛ teaspoon ground ginger
  • 6 cups baby arugula (see Tip)
  • ½ cup canned, unpeeled apricot halves in light syrup, drained and quartered (see Tip)
  • 1 small avocado, peeled, seeded and sliced or chopped
  • ¼ cup dried apricots, sliced

Preparation

  • Prep

  • Ready In

  1. Trim fat from pork. Cut pork crosswise into ¼-inch slices. Sprinkle with the salt and black pepper.
  2. 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.
  3. For dressing, in a screw-top jar combine orange peel and juice, vinegar, soy sauce, honey, sesame oil and ginger. Cover and shake well.
  4. Place arugula on a serving platter. Top with pork slices, canned apricots, avocado slices and dried apricots. Drizzle with salad dressing.
  • 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 information

  • Serving size: 1½ cups arugula, 2½ to 3 ounces cooked meat and 2 tablespoons dressing
  • Per serving: 272 calories; 11 g fat(2 g sat); 3 g fiber; 19 g carbohydrates; 26 g protein; 57 mcg folate; 74 mg cholesterol; 15 g sugars; 1,502 IU vitamin A; 18 mg vitamin C; 68 mg calcium; 2 mg iron; 314 mg sodium; 862 mg potassium
  • Nutrition Bonus: Vitamin A (30% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 2 vegetable, 1 fat, ½ fruit

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