Ingredients
1 can (15 ounces) apricot halves1/4 cup reduced-sodium soy sauce1 tablespoon brown sugar1 tablespoon canola oil1/2 teaspoon ground ginger1/2 teaspoon minced garlic1/4 teaspoon ground mustard1 pound pork tenderloin, thinly sliced2 packages (9-3/4 ounces each) Asian crunch salad mix
Preparation
Drain apricots, reserving 1/2 cup juice; set apricots aside. In a large resealable plastic bag, combine the soy sauce, brown sugar, oil, ginger, garlic, mustard and reserved apricot juice; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade. In a large skillet or wok, stir-fry pork for 4-5 minutes or until juices run clear. Prepare salad mixes according to package directions; top with apricots and pork.
