Thai Pork Salad

Dairy-free
Egg-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
25 minutes*

Ingredients

  • 1 lb. thin pork cutlets
  • 1 (14-oz.) can low-fat coconut milk
  • 5 tbsp. bottled garlic-ginger stir-fry sauce
  • 1 tbsp. minced fresh garlic
  • 1/2 tsp. salt
  • 1/2 fresh pineapple, cored, peeled and cut into rounds 1-inch thick
  • 1 large red bell pepper, seeded, cut into strips
  • 1/4 cup shredded coconut
  • 1/4 cup coarsely chopped fresh cilantro
  • Roasted peanuts (optional)

Directions

Prep Time
15 minutes*
Cook Time
10 minutes
Ready in
25 minutes*
  1. Place pork in a resealable plastic bag. For the marinade, in a small bowl stir together coconut milk, garlic-ginger sauce, garlic and salt. Reserve 3/4 cup; cover and chill. Pour remaining marinade over pork in bag; seal bag. Refrigerate 1 to 8 hours, turning occasionally.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove pork from marinade; discard marinade. Place pork and pineapple on grill. Grill 2 to 3 minutes per side or until an instant-read thermometer registers 145°F. Remove pork and pineapple from grill. Let stand 3 minutes.
  3. Cut pork into thin strips. For the pork salad, in a large bowl combine pork strips, bell pepper, coconut and cilantro. Drizzle with reserved marinade; toss to combine. Top grilled pineapple rings with pork salad, sprinkle with peanuts, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 313, Calories Fat 129, Total Fat 14g, Saturated Fat 8g, Cholesterol 62mg, Sodium 543mg, Carbohydrate 19g, Protein 25g
Serving Size1
Calories313
Calories Fat129
Calories (fat) extra41
Total Fat14g
Total Fat (extra)22
Saturated Fat8g
Saturated Fat (extra)44
Cholesterol62mg
Cholesterol (extra)21
Sodium543mg
Sodium (extra)23
Potassium643mg
Carbohydrate19g
Carbohydrate (extra)7
Fiber1g
Fiber (extra)7
Sugars2g
Protein25g