Place pork in a resealable plastic bag; set aside. In small bowl, stir together marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour and up to 4 hours. When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 5 to 6 minutes per side. Place grilled pork on cutting board; cut into strips and set aside. Meanwhile, place iceberg and romaine lettuce, oranges, cherries, almonds and cilantro in large bowl; toss to combine and set aside. Stir together dressing ingredients; when ready to serve, pour over lettuce mixture. Toss to coat. Divide mixture onto 4 dinner plates. Arrange grilled pork strips over top. Garnish with more almonds, if desired.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4|
|Calories from Fat: 152 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 725.1mg||25 %|
|Potassium 744.4mg||20 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 29.5g|
|Protein 6.5g||9 %|
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Calories per serving: 307
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