Oriental Pork Salad

• 1 pound boneless center-cut pork loin chops (1/2 inch thick)
• 1/4 cup lemon juice
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon peeled, grated gingerroot
• 1/4 teaspoon dried crushed red pepper
• 2 cloves garlic, minced
• 1 tablespoon tahini (sesame seed paste)
• 2 teaspoons sugar
• 4 cups thinly sliced romaine lettuce
• 3 cups thinly sliced Napa cabbage
• 1 cup julienne-sliced jicama
• 24 miniature teriyaki-flavored rice cakes

1. Trim fat from pork; cut pork into 1/2-inch strips, and place in a shallow dish. Combine lemon juice and next 4 ingredients, stirring well. Drizzle 3 tablespoons lemon juice mixture over pork. Cover and marinate in refrigerator 2 hours. Set remaining lemon juice mixture aside.
2. Add tahini and sugar to remaining lemon juice mixture; stir well, and set aside. Combine romaine lettuce, cabbage, and jicama in a bowl; toss, and set aside.
3. Remove pork from marinade, discarding marinade. Place pork in a large nonstick skillet, and cook over medium heat 5 to 7 minutes or until done.
4. To serve, place 2 cups lettuce mixture on each of 4 plates. Top evenly with pork strips. Drizzle lemon juice mixture evenly over salads. Serve with rice cakes.

center, lemon juice, soy sauce, gingerroot, red pepper, garlic, tahini, sugar, romaine lettuce, cabbage, jicama, teriyakiflavored rice cakes

Taken from www.myrecipes.com/recipe/oriental-pork-salad (may not work)