Peking Pork Pasta Salad

• 1 lb. boneless pork tenderloin, cut into 1/2-inch thick slices
• 1 Tbsp. cooking oil
• 1/2 c. soy sauce
• 1/2 c. dry sherry
• 1 tsp. sesame oil
• 8 oz. fusilli or corkscrew pasta, cooked and drained
• 1 c. sliced green onion
• 1/2 c. diced green pepper
• 1/2 c. toasted almond slices
• spinach leaves

1. In a large frying pan, heat cooking oil to medium high temperature.
2. Add pork; stir-fry quickly.
3. Remove pork from pan and place in a large bowl.
4. Combine soy sauce, sherry and sesame oil.
5. Pour half over pork strips; toss well.
6. Cover and marinate 1 hour.
7. Toss pasta, green onion and green pepper with remaining soy sauce mixture.
8. Cover and chill 1 hour.
9. Arrange pasta mixture on spinach leaves.
10. Top with pork; garnish with almonds.
11. Makes 6 servings.

boneless pork tenderloin, cooking oil, soy sauce, sherry, sesame oil, fusilli, green onion, green pepper, spinach leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937961 (may not work)