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
Trim fat from pork. Cut pork crosswise into ¼-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.