Asian Pork and Pineapple Salad

Ingredients

• 4 ounces arugula trimmed
• 2 teaspoons bottled garlic minced
• 0.5 teaspoon bottled ginger fresh minced
• 1.5 tablespoons fish sauce 
• 0.5 cup basil fresh chopped
• 1 pound pork tenderloin trimmed cut into 3/4-inch pieces
• 2 tablespoons juice of lime fresh
• 1 tablespoon soya sauce low-sodium
• 1 teaspoon jalapeño peppers minced
• 15.3 ounce pineapple chunks in juice undrained canned
• 0.5 cup onion red vertically sliced
• 1 teaspoon sugar 
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
2. Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
3. Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
4. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently.
5. Combine remaining lime juice mixture with pork, stirring well.
6. Heat the oil in a large nonstick skillet over medium-high heat.
7. Add pork, and saut 3 minutes or until done.
8. Add pork to onion mixture; toss well.
9. Serve over arugula.