Asian Pork Tenderloin Salad

• 1 can (15 ounces) apricot halves
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon canola oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground mustard
• 1 pound pork tenderloin, thinly sliced
• 2 packages (9-3/4 ounces each) Asian crunch salad mix

1. Drain apricots, reserving 1/2 cup juice; set apricots aside. In a large resealable plastic bag, combine the soy sauce, brown sugar, oil, ginger, garlic, mustard and reserved apricot juice; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Drain and discard marinade. In a large skillet or wok, stir-fry pork for 4-5 minutes or until juices run clear. Prepare salad mixes according to package directions; top with apricots and pork.

apricot halves, soy sauce, brown sugar, canola oil, ground ginger, garlic, ground mustard, pork tenderloin, salad mix

Taken from www.tasteofhome.com/recipes/asian-pork-tenderloin-salad/ (may not work)