Teriyaki Pork Tenderloin Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1271
FAT
341%
CHOL
122%
SOD
207%

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Ingredients for 4 servings

2 cups packed spinach leaves, chiffonade

1-inch piece gingerroot, peeled and grated

1/4 cup seasoned rice vinegar

1/2 cup shiitake mushrooms, sliced

2 (1 1/2-pound) pork tenderloins

1 cup fresh bean sprouts

2 cups Napa cabbage, shredded

1/2 cup chopped fresh cilantro leaves

3 tablespoons medium dry sherry

3 scallions, sliced

1/4 cup peanuts, toasted and chopped

1/2 cup snow peas, cut diagonally into 1-inch pieces

1/4 cup soy sauce

3 tablespoons peanut oil

1 seedless cucumber, halved and sliced into 1/4-inch slices

1 large garlic clove, minced

1 teaspoon Chinese five-spice powder

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