Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Green Grape | 1/2 cup (76g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/2 cup unsweetened orange juice
- 3 tablespoons vegetable oil, divided
- 2 tablespoons balsamic vinegar or red wine vinegar
- 2 teaspoons honey
- 1 teaspoon grated orange peel
- 1 teaspoon Dijon mustard
- 3/4 pound pork tenderloin
- 3 cups cooked brown rice
- 1 pint fresh strawberries, sliced
- 1 cup seedless red or green grapes, halved
- lettuce leaves
- 1/2 cup flaked coconut, toasted
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Directions
Combine orange juice, 2 tablespoons oil, vinegar, honey, orange peel and mustard in large bowl. Cut pork into 1/4-inch slices. Cut each slice into julienne strips. Add pork to marinade; stir to coat. Marinate in refrigerator 4 hours or overnight.
Drain pork, reserving marinade. Transfer marinade to small saucepan; heat to boiling. Boil 1 minute; remove from heat.
Heat remaining 1 tablespoon oil in large skillet over medium-high heat until hot. Cook pork, stirring, until no longer pink, about 5 to 7 minutes. Drain liquid. Remove from heat; cool.
Combine pork, rice, strawberries and grapes in large bowl. Pour marinade over salad; toss well. Serve immediately on lettuce leaves.