1 (1-pound) pork tenderloin, trimmed
1 tablespoon Thai style chili sauce
3 tablespoons brown sugar
1 garlic clove, minced
1/4 teaspoon salt
3 cups baby spinach leaves
2 cups Asian salad mix
1 1/2 cups sliced cucumber
1 cup grape tomatoes
1/2 cup lite sesame ginger dressing (such as Ken’s Steak House dressing)
1. Cut pork crosswise into 1/2-inch slices; flatten each slice slightly with hand. Combine pork and chili sauce in a bowl, tossing to coat. Add sugar, garlic, and salt; toss well.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes on each side or until done. Remove from heat; keep warm.
3. Combine spinach, Asian salad mix, cucumber and tomatoes in a large bowl. Add sesame ginger dressing; toss well. Arrange 1 1/2 cups spinach mixture in each of 4 shallow bowls; top each serving with 3 ounces pork.
Yield: 4 servings, 230 calories, 6 grams fat, 16 grams carbohydrate, 2 grams fiber, 500 mg sodium
Barbra Crumpacker, RD, LD, Cookalulu.com