Directions

1. Place pork in a resealable plastic bag; set aside. In small bowl, stir together marinade ingredients (1/4 cup orange-passion juice, teriyaki sauce, 1 Tbs fresh ginger root, 1 Tbs sesame oil); pour over pork. Seal bag; refrigerate for at least 1 hour and up to 4 hours.
2. When ready to cook; place pork cutlets on preheated medium-hot grill. Cook on grill for about 4-5 minutes per side, until internal temperature on a thermometer reads 145 degrees F. Place grilled pork on cutting board and let rest 3 minutes before cutting into strips and set aside.
3. Meanwhile, place iceberg lettuce mix and romaine lettuce, mandarin oranges, dried cherries, almonds and cilantro in large bowl; toss to combine and set aside. Stir together dressing ingredients (1/3 cup orange-passion juice, 2 Tbs rice vinegar, 1 Tbs canola oil, 1 Tbs sesame oil, 1 Tbs brown sugar, 1 tsp fresh ginger root); when ready to serve, pour over lettuce mixture. Toss to coat. Divide mixture onto 4 dinner plates. Arrange grilled pork strips over top.
4. Garnish with more almonds, if desired.