Thai Pork Salad
Prep: 15 minutes
Cook: 9 minutes • Serves: 4
1 cup uncooked instant brown rice
1 tablespoon coconut oil
1 pork tenderloin, quartered lengthwise and cut crosswise into 1/2-inch strips (about 1-1/4 pounds)
1/2 cup pad Thai sauce
1 bag (10.5 ounces) Asian chopped salad kit
1 tablespoon coconut oil
1 pork tenderloin, quartered lengthwise and cut crosswise into 1/2-inch strips (about 1-1/4 pounds)
1/2 cup pad Thai sauce
1 bag (10.5 ounces) Asian chopped salad kit
1. Prepare rice as label directs.
2. In large skillet, heat oil over medium-high heat; add pork and cook 7 minutes, stirring frequently. Add sauce; cook 2 minutes or until internal temperature of pork reaches 145°, stirring frequently.
3. In large bowl, prepare salad kit as label directs; add rice and toss. Serve pork over salad. Makes about 7 cups.
Approximate nutritional values per serving (1-3/4 cups):
547 Calories, 17g Fat (5g Saturated), 76mg Cholesterol,
800mg Sodium, 65g Carbohydrates, 4g Fiber, 33g Protein