Spinach Salad with Spiced Pork and Ginger Dressing

Serves 4


  • 1 (450g) pork tenderloin, trimmed
  • 1 tablespoon Sriracha (hot chilli sauce)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Cooking spray
  • 750ml baby spinach leaves
  • 500ml thinly sliced cabbage
  • 250ml red capsicum strips
  • 60ml  low fat sesame ginger dressing


  1. Cut pork crosswise into 1 cm slices; flatten each slice slightly with hand.
  2. Combine pork and Sriracha in a bowl, tossing to coat.
  3. Add sugar, garlic powder, and salt; toss well.
  4. Heat a large non-stick pan over medium-high heat.
  5. Coat pan with cooking spray.
  6. Add pork mixture to pan, and cook 3 minutes on each side or until done.
  7. Remove from heat. Keep warm.
  8. Combine spinach, cabbage, and capsicum in a large bowl.
  9. Add sesame ginger dressing. Toss well.
  10. Arrange 375ml spinach mixture in each of 4 shallow bowls; top each serving with 85g pork.
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