Peking Pork Pasta Salad
Taste of Home Cooking School Collection
Folks will be delighted to sit down to this flavor-packed main-dish salad. Tender pieces of marinated pork are placed atop fresh spinach and an Asian-flavored pasta salad to provide a well-rounded meal.—Taste of Home Cooking School
SERVINGS: 8
CATEGORY: Salads
METHOD:
TIME: Prep: 20 mn. Cook: 5 min. + chilling
Ingredients:
1 package Hormel® Always Tender® Teriyaki Pork Tenderloin (1 to 2 pounds), cut into bite-size pieces
1 teaspoon olive or vegetable oil
1/4 cup Kikkoman Lite Soy Sauce
1/4 cup cooking sherry
1/2 teaspoon sesame seed oil
4 cups cooked spiral pasta
1 cup sliced green onion
1/2 cup chopped green pepper
3 cups fresh spinach leaves
1/4 cup sliced almonds, toasted
Directions:
In a large skillet over medium-high heat, saute pork in oil for 2-3 minutes or until no longer pink; chill. In a large bowl, combine soy sauce, sherry and sesame seed oil. Add pasta, green onion and pepper; toss to coat. Place spinach in a large serving bowl. Top with pasta mixture and pork. Sprinkle with almonds. Yield: 8 servings. Preparation Tips: The best way to test pork's doneness is with a meat thermometer. We recommend cooking pork to an internal temperature of 150° to 165°. This range will produce pork that's tender and juicy, whereas the 170° to 185° range recommended in many cookbooks produces dry overcooked meat. Nuts may be toasted in the oven or on the stovetop. Oven-toast at 350° for 10-15 minutes, stirring occasionally. Or cook in an ungreased skillet over medium heat, stirring frequently, until golden brown. Curly spinach tends to be very gritty, so be sure to wash thoroughly. Put leaves in a sink of cold water, then allow to stand a few minutes for any dirt to sink to the bottom. Then lift the leaves out of the water.
Beth Layman :)
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