I made a pork loin on the grill and it was great but the leftover salad was better.

One boneless pork loin seasoned with just a little low sodium asian sauce

Sear the pork on medium high heat.

Take off the grill and place in an oven pan

Coat the top of the loin with several teaspoons of duck sauce.

Finish in the oven at 375 degrees till the sauce has melted and is sightly brown.

The pork should also be done to a medium well.

Let stand out of the oven for at least ten minutes before slicing..Now enjoy the pork with pilaf, broccoli and salad.

The next days make this salad.

Just layer different vegetables in a salad.

One small head of Romaine lettuce cut into bite size pieces.

One sliced yellow pepper

Six cut string beans. I used them raw but you can blanch them for a minute in hot water.

Four thin slices of a Vidalia onion

Two big handfuls of baby spinach

12 grape tomatoes

Four to six cups of sliced pork  because you have to taste when you cook so extra is good.

One tablespoon oil

One sliced garlic clove

One large sliced onion

1/2 cup honey Dijon vinegar salad dressing

Layer all the salad except the spinach.

Dress with the salad dressing

Add the spinach on top of the salad

Heat a skillet with the oil

Add the garlic and cook till soft

Add the sliced onion and cook till it is still crunchy

Add the meat and cook till it is hot

Season with hot pepper now if you like it spicy.

Pour the hot pork over the spinach in the salad so it wilts just a little

Chinese fried noodles can be added.

This is one of my go to leftover meals.

Published by cmangoff

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