Prep Time: 20 minutes Cooking Time: 5-8 minutes
1-2 Romaine Lettuce hearts or desired amount of lettuce
1 (10 ounce) package frozen peas
2 Tablespoons dry sherry
1 ½ Tablespoons, soy sauce
2 teaspoons freshly grated ginger root
1 Tablespoon, olive oil
¾ pound pork tenderloin
4 Tablespoons, light mayonnaise
4 Tablespoons, balsamic vinegar
2 Tablespoons, Dijon mustard with seeds
2 Tablespoons water
2 teaspoons granulated sugar
½ teaspoon black pepper
Cut up or tear lettuce into small pieces and place in a large bowl. For this recipe, I prefer to cut the lettuce. Thaw peas by placing them in a sieve and rinsing with water. Drain well and add to lettuce.
In a medium size bowl, mix sherry, soy sauce, and grated ginger.
Slice the uncooked pork tenderloin into thin slices. I hold the knife almost parallel to the cutting board and make diagonal slices when cutting the pork (I also use disposable rubber gloves). Add this pork to the soy sauce mixture and stir to coat all of the pieces. Allow to marinate for approximately 5 minutes.
Meanwhile, make dressing by mixing all ingredients together.
Heat olive oil in a skillet. Using a slotted spoon, add the marinated pork to the pan. Discard the remaining soy sauce. Cook the pork until done.
Add desired amount of dressing to the lettuce. When fully cooked, the pork can either be mixed into the salad or served on top of the dressed lettuce.
Serves 4 as a main course