50+ Friends Club Cookbook -- Salads and Dressings -- Pork Tenderloin With Tossed Rice Salad

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Pork Tenderloin with Tossed Rice Salad

From the Kitchen of: Paz
Source: Best Loved Light Recipes

1/2	cup	Unsweetened orange juice
3	Tbsp	Vegetable oil, divided
2	Tbsp	Balsamic vinegar or red wine vinegar
2	tsp	Honey
1	tsp	Grated orange peel
1	tsp	Dijon mustard
3/4	lb	Pork tenderloin
3	cups	Cooked brown rice
1	pint	Fresh strawberries, sliced
1	cup	Seedless red or green grapes, halved
		Lettuce leaves

Combine orange juice, 2 tablespoons oil, vinegar, honey, orange peel and mustard in large bowl.
Cut pork into 1/4 inch slices. Cut each slice into julienned strips. Add pork to marinade; stir to coat. Marinate in refrigerator 4 hours or overnight. Drain pork, reserving marinade. Transfer marinade to small saucepan; heat to boiling.
Boil 1 minute; remove from heat. Heat remaining 1 tablespoon oil in large skillet over medium-high heat until hot.
Cook pork, stirring, until no longer pink, about 5-7 minutes. Drain liquid. Remove from heat; cool.
Combine pork, rice, strawberries, and grapes in large bowl. Pour marinade over salad; toss well.
Serve immediately on lettuce leaves.
Yield: 6 servings
Nutrients per serving: Calories 299; Fat 10 g; Cholesterol 40 mg; Sodium 250 mg.