Asian Pork and Pineapple Salad

• pineapple chunks in juice, undrained↗1 can

  (15 1/4 ounce)

• fresh lime juice↗2 tablespoons
• fish sauce↗1 1⁄2 tablespoons
• sugar↗1 teaspoon
• bottled minced garlic2 teaspoons
• vertically sliced red onion1⁄2 cup
• chopped fresh basil1⁄2 cup
• low sodium soy sauce↗1 tablespoon
• minced pickled jalapeno pepper1 teaspoon
• bottled minced fresh ginger↗1⁄2 teaspoon
• pork tenderloin, trimmed and cut into 3/4-inch pieces↗1 lb

  (1 lb)

• vegetable oil↗2 teaspoons
• trimmed arugula (about 4 ounces) or 8 cups spinach (about 4 ounces)8 cups

Step-by-step instructions

1. 1

   Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.

2. 2

   Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.

3. 3

   Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.

4. 4

   Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.

5. 5

   Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.

6. 6

   Add pork to onion mixture; toss well. Serve over arugula.