1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 large red bell pepper, sliced into rings
2 tablespoons toasted sesame seeds
Directions
To make dressing, combine 1/2 cup plus 2 tablespoons orange
juice, 2 tablespoons teriyaki sauce, vinegar, and mirin, hoisin,
sesame oil and garlic in a small bowl; stir well
Cover and chill.
Combine remaining orange juice and teriyaki sauce with brown
sugar, bourbon and red pepper flakes in a large bowl.
Trim the fat and silverskin from the pork tenderloin
Cut
lengthwise down the center of the tenderloin but not all the way
through
Lay open and press to flatten slightly
Add to marinade
and turn to coat
Cover and refrigerate for 30 minutes and up to
4 hours.
Rotate pork in the flat standard basket for 15 minutes or until
just cooked through
Slice accross into 1/2 inch thick strips.
Divide salad greens, onion, orange, water chestnuts and bell
pepper evenly among four plates
Top with pork slices
Drizzle
with reserved orange juice dressing over all
