This Cooking Light recipe is a winner.
Yield: 4 servings
1 can pineapple chunks in juice, undrained
2 tablespoons fresh lime juice
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1 1/2 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons bottled minced garlic
1/2 cup vertically sliced red onion
1/2 cup chopped fresh basil
1 tablespoon low-sodium soy sauce
1 teaspoon minced pickled jalapenos
1/2 teaspoon bottled minced fresh ginger
1 pound pork tenderloin, trimmed and cut into a 3/4-inch pieces
2 teaspoons vegetable oil
8 cups trimmed arugula or spinach
Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside. Combine reserved pineapple juice, lime juice, fish sauce, sugar and garlic.
Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and saute 3 minutes or until done. Add pork to onion mixture; toss well. Serve over arugula.