Skillet-cooked pork tenderloin tops a delicious dinner salad of greens, broccoli, zucchini and tomatoes.
Warm Italian Pork Salad
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 10
Ingredients
- 3/4 lb pork tenderloin, cut into thin bite-size strips
- 1/4 cup Italian dressing
- 5 teaspoons (half of 1-oz envelope) ranch dressing mix (not buttermilk recipe)
- 1/4 cup mayonnaise or salad dressing
- 1/4 cup milk
- 1 tablespoon olive or vegetable oil
- 5 to 6 cups bite-size pieces mixed Boston and red leaf lettuces
- 1 cup small broccoli florets
- 2 medium zucchini, cut into 1/2-inch cubes (1 1/2 cups)
- 2 plum (Roma) tomatoes, each cut into 6 wedges
Instructions
-
Step1In small bowl, toss pork and Italian dressing. Let stand at room temperature 10 minutes to marinate.
-
Step2Meanwhile, in another small bowl, mix ranch dressing mix (dry), mayonnaise and milk; set aside.
-
Step3In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, stirring frequently, until pork is no longer pink.
-
Step4Among 4 plates, divide lettuce. Top each with broccoli, zucchini, tomato wedges and pork. Drizzle dressing over salads.
Nutrition
360
Calories
24g
Total Fat
23g
Protein
12g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 21%
- Sodium
- 730mg
- 31%
- Potassium
- 800mg
- 23%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 7g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 60%
- 60%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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