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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


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

  • 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: 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

272.3 calories; protein 25.8g 52% DV; carbohydrates 18.9g 6% DV; exchange other carbs 1.5; dietary fiber 3.2g 13% DV; sugars 14.5g; fat 10.7g 17% DV; saturated fat 1.7g 9% DV; cholesterol 73.7mg 25% DV; vitamin a iu 1501.7IU 30% DV; vitamin c 18.1mg 30% DV; folate 56.8mcg 14% DV; calcium 68.2mg 7% DV; iron 2.1mg 12% DV; magnesium 59.1mg 21% DV; potassium 862mg 24% DV; sodium 313.8mg 13% DV.