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“This is delicious. It comes from another website.”

Ingredients Nutrition

  • 4 boneless pork cutlets, about 1/2-inch thick
  • Marinade
  • 14 cup Minute Maid orange passion juice blend
  • 14 cup teriyaki sauce
  • 1 tablespoon peeled and grated fresh gingerroot
  • 1 tablespoon sesame oil
  • Salad
  • 1 (16 ounce) bag iceberg lettuce or 1 (16 ounce) bag mixed salad greens
  • 1 (10 ounce) bag romaine lettuce hearts
  • 1 (15 ounce) can mandarin oranges
  • 13 cup sweetened dried cherries
  • 13 cup sliced honey-roasted almond (or toasted almonds)
  • 1 tablespoon stemmed and finely chopped fresh cilantro leaves (optional)
  • Dressing
  • 13 cup Minute Maid orange passion juice blend
  • 2 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1 tablespoon packed brown sugar
  • 1 teaspoon finely grated fresh gingerroot


  1. Place pork in a resealable plastic bag; set aside.
  2. In small bowl, stir together marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour and up to 4 hours.
  3. 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.
  4. Meanwhile, place iceberg and romaine lettuce, oranges, cherries, almonds and cilantro in large bowl; toss to combine and set aside.
  5. Stir together dressing ingredients; when ready to serve, pour over lettuce mixture. Toss to coat.
  6. Divide mixture onto 4 dinner plates.
  7. Arrange grilled pork strips over top. Garnish with more almonds, if desired.

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