Peking Pork Pasta Salad

1 pound pork tenderloin, cut into 1/4-inch thick slices
1 teaspoon vegetable oil
1/2 cup soy sauce
1/2 cup dry sherry
1 teaspoon sesame oil
8 oz.corkscrew pasta, cooked & drained, room temperature
1 cup sliced green onion, including some green tops
1/2 cup diced green pepper
1/4 cup toasted almond slices
8 ounces fresh spinach leaves, washed and drained
 
Cooking Directions
1. In a nonstick frypan, heat vegetable oil over medium-high heat. Add pork and stir-fry quickly. Remove pork from pan and place in a large bowl.
2. Combine soy sauce, sherry and sesame oil. Pour half over pork 
strips and toss well. Toss pasta together with green onion, green pepper and almonds.
3. Arrange pasta mixture on spinach leaves, top with pork and serve remaining soy sauce mixture on side.

Serving Suggestions
After the pasta is cooked and the ingredients in place, this salad comes together for a quick weekday meal. 

Nutrition Facts
Calories 320 calories; Protein 24 grams; Fat 9 grams; Sodium 1442 milligrams; Cholesterol 52 milligrams; Saturated Fat 2 grams;
Carbohydrates 33 grams; Fiber 3 grams 
 
Recipe courtesy of National Pork Board. 
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