May 24, 2010

Teriyaki Pork Salad

Teriyaki Pork Salad
I had intentions of cooking Teriyaki Pork for dinner this week but when I pulled up the recipe I decided to (ask The Man to) grill the pork and make it all into a salad instead.  It was a gorgeous blend of colors, flavors and SO good I made it a second night with the leftover pork steaks!


Ingredients
  • 6 thick cut pork chops
Marinade
  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 2 tsp sesame oil
  • 1 tbsp garlic, chopped finely
  • 2 tsp ground ginger
  • juice of one navel orange
Salad
  • 10 oz bag Spring Salad mix
  • 1 cucumber, chopped
  • juice of one navel orange
  • sugar snap peas
  • tomatoes (I used one Roma per person)
  • 2 11 oz. cans Mandarin oranges
  • Italian blend cheeses, grated (or Mozzarella/Parmesan etc)
Directions
Combine all marinade ingredients in a large zip lock bag with pork. Marinate for at least an hour (longer for best results; up to 24 hours) and grill.

Layer salad and cucumbers on each plate then liberally drizzle juice from one of the oranges over salad and cucumbers.  Continue to layer the peas and tomatoes.  Add pork, mandarin oranges and sprinkle with cheeses.  I served this up with garlic toast and we all headed out doors to enjoy dinner in the shade of our backyard!