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4 boneless pork top loin chops, cut 3/4 inch thick
6 cups packaged torn mixed salad greens
3/4 cup sliced red or purple radish
1/4 cup thinly sliced green onion
1/3 cup of vinegar
1/3 cup of orange juice
2 tbsp light teriyaki sauce
1 tbsp peanut oil or salad oil
1 tsp sesame seed, toasted
1 tsp bottled minced garlic
Trim fat from chops. Place chops in a self-sealing plastic bag set in a shallow dish. For marinade, whisk together the vinegar, orange juice, teriyaki sauce, oil, sesame seed and garlic. Reserve half of mixture for dressing. Pour the remaining mixture over the chops. Close bag and marinate in refrigerator at least 20 minutes or up to 8 hours, turning bag occasionally. Drain chops, reserving marinade. 2. For use with charcoal, place the chops on the grid directly over medium coals. Grill uncovered for 8 to 10 minutes or till chops are slightly pink in center and juices run clear, turning and brushing once with marinade halfway through grilling. Discard any remaining marinade. 3. For gas grill, preheat grill. Reduce heat to medium. Place the chops on the grids; cover and grill as above. 4. Divide greens, radish and green onion among four bowls or plates. Slice pork diagonally and arrange on top of greens. Drizzle with dressing. The sugar in the marinade caramelizes as it is grilled, giving the pork a beautiful gloss and mellow flavor. Peppery radishes give this salad its zing. Makes 4 serving.