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Ingredientes
- 1 x (6-oz) package wild rice
- Â Â Nonstick cooking spray
- 1 lb pork tenderloin
- 1 c. sliced green onions
- 1 c. seedless green grapes, halved
- 1/2 c. minced pecans, toasted (see note)
- 1 Tbsp. grated orange peel (orange part only)
- 1 c. fresh orange juice
- 1/3 c. sherry vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 7 x red-leaf lettuce leaves
Direcciones
- Cook rice according to package directions, omitting salt; drain.
- Preheat oven to 375 degrees.
- Place a large skillet coated with nonstick cooking spray over medium-high heat till warm. Add in pork; cook till lightly browned on all sides. Place in an 11-by-7 inch baking dish coated with nonstick cooking spray. Bake for 20 to 30 min or possibly till a meat thermometer registers 160 degrees F. Cold.
- Cut pork into 1/4 inch-thick strips. Combine pork, wild rice, green onions, grape halves and pecans in a large bowl.
- Combine orange peel, orange juice, vinegar, salt and pepper in a small bowl; stir well with a whisk. Pour over pork mix and toss to coat. Serve salad at room temperature on lettuce-lined plates.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1206g | |
| Calories 1540 | |
| Calories from Fat 284 | 18% |
| Total Fat 33.15g | 41% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.09g | |
| Cholesterol 280mg | 93% |
| Sodium 849mg | 35% |
| Potassium 3646mg | 104% |
| Total Carbs 191.89g | 51% |
| Dietary Fiber 18.3g | 61% |
| Sugars 51.16g | 34% |
| Protein 122.67g | 196% |
