Asian Pork Salad

Ingredients

• 2 tablespoons bourbon 
• 3 tablespoons brown sugar 
• 8 ounce water chestnuts drained sliced canned
• 0.3 teaspoon pepper red crushed
• 1  garlic clove minced
• 2 teaspoons hoisin sauce 
• 11 ounce mandarin oranges in syrup light drained canned
• 1 tablespoon mirin sweet ( rice wine)
• 0.8 cup orange juice divided
• 1 pound pork tenderloin 
• 1 large bell pepper red sliced into rings
• 0.5 cup onion red separated sliced
• 1 tablespoon rice vinegar 
• 4 servings try build-a-meal 
• 8 cups gourmet salad greens 
• 1 teaspoon sesame oil 
• 2 tablespoons sesame seed toasted
• 0.3 cup teriyaki sauce low-sodium divided

Equipment

• bowl
• frying pan
• ziploc bags

Directions

1. Combine 1/2 cup plus 2 tablespoons orange juice, 2 tablespoons teriyaki sauce, vinegar, and next 4 ingredients (vinegar through garlic) in a small bowl; stir well. Cover and chill.
2. Combine 2 tablespoons orange juice, 2 tablespoons teriyaki sauce, brown sugar, bourbon, and crushed red pepper in a large zip-top plastic bag. Trim fat from pork; slice pork into 3 x 1/2-inch-wide strips.
3. Add pork to bag. Seal; toss to coat. Marinate in refrigerator 15 minutes.
4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
5. Add pork and marinade; cook 8 minutes or until pork is done and liquid almost evaporates.
6. Remove from heat.Divide greens, onion, oranges, water chestnuts, and bell pepper evenly among 4 plates. Top each serving with 1 cup pork mixture; drizzle 1/4 cup orange juice mixture over each salad.
7. Sprinkle each with 1 1/2 teaspoons sesame seeds.