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Add a photoFAST...HEALTHY...MAKE AHEAD
Ingredientes
- 3 tablespoons vegetable oil
- 3 tablespoons fresh orange juice
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons chili-garlic paste
- 1 1/2 teaspoons Asian sesame oil
- 1 teaspoon finely grated orange zest
- 2 garlic cloves, minced
- 2 bunches arugula ( 1/2 pound)
- Kosher salt and freshly ground pepper
- 1 pound pork tenderloin, cut into 1/2-inch-thick slices
- 2 tablespoons minced cilantro
Direcciones
- 1. 1. In a bowl, combine 1 tablespoon of the vegetable oil with the orange juice, soy sauce, chili-garlic paste, sesame oil, zest and garlic. Transfer 2 tablespoons of the marinade to a bowl, add the arugula and toss. Season with salt and pepper. Add the pork to the remaining marinade; let stand for 15 minutes.
- 2. In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering. Drain the pork, scrape off the marinade and season with salt. Cook over high heat, turning once, until browned, 4 minutes. Transfer to a plate.
- 3. Add the arugula to the skillet and cook over high heat, tossing, until wilted, about 1 minute. Transfer the arugula to plates and top with the pork. Garnish with the cilantro and serve warm or at room temperature.
- MAKE AHEAD The pork and arugula can be kept at room temperature for 2 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 127 | 54% |
| Total Fat 14.27g | 18% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.29g | |
| Cholesterol 70mg | 23% |
| Sodium 509mg | 21% |
| Potassium 481mg | 14% |
| Total Carbs 2.37g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.16g | 1% |
| Protein 23.27g | 37% |
