Thai Pork and Mango Salad With Mango-Mint Dressing
- Calories
- Fat
- Protein
- Fiber
Ingredients
18 ingredients | 45 minutes | 6 servings
- 1 lb. pork tenderloin
- salt
- black pepper
- 2 Tbsp. Thai red curry paste
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 4 cups romaine lettuce (chopped)
- 1 baby bok choy (dark green leaves only, chopped)
- 1 mango (large ripe, peeled, pitted and diced)
- 1 cup red bell pepper (matchstick pieces)
- 2 Tbsp. fresh ginger root (peeled and thin matchstick pieces)
- 1 mango
- 1 shallot (medium, peeled and chopped)
- 1 green onion (sliced)
- 1/4 cup rice vinegar
- 2 Tbsp. vegetable oil
- 2 tsp. sesame oil
- 1/2 tsp. salt
- 1 Tbsp. fresh mint
Directions
- Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 145 degrees F., as measured with an instant-read thermometer.
- Remove from grill and let cool for 3-5 minutes. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, diced mango, red bell pepper and ginger. Drizzle with dressing (Mango-Mint Dressing instructions follow) and toss well to coat.
- Mango-Mint Dressing: Puree 1 mango, chopped shallot, sliced green onion, rice vinegar, vegetable oil, sesame oil and 1/2 tsp salt in a blender or food processor until smooth. Add fresh mint leaves and pulse until mint is chopped.
