Asian Pork Salad

• 3/4 cup orange juice, divided
• 1/4 cup low-sodium teriyaki sauce, divided
• 1 tablespoon rice vinegar
• 1 tablespoon mirin (sweet rice wine)
• 2 teaspoons hoisin sauce
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 3 tablespoons brown sugar
• 2 tablespoons bourbon
• 1/4 teaspoon crushed red pepper
• 1 (1-pound) pork tenderloin
• Cooking spray
• 8 cups gourmet salad greens
• 1/2 cup sliced red onion, separated into rings
• 1 (11-ounce) can mandarin oranges in light syrup, drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 large red bell pepper, sliced into rings
• 2 tablespoons sesame seeds, toasted

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. Add pork to bag. Seal; toss to coat. Marinate in refrigerator 15 minutes.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork and marinade; cook 8 minutes or until pork is done and liquid almost evaporates. Remove from heat.
4. 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. Sprinkle each with 1 1/2 teaspoons sesame seeds.

orange juice, teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil, garlic, brown sugar, bourbon, red pepper, pork tenderloin, cooking spray, gourmet salad greens, red onion, mandarin oranges, water chestnuts, red bell pepper, sesame seeds

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