Description
A recipe for Thai Pork and Mango Salad With Mango-Mint Dressing

Ingredients

• 1 pork tenderloin (about 1 pound)
  
• Salt and freshly ground pepper
  
• 2 tablespoons Thai red curry paste
  
• 4 cups shredded coleslaw mixture (cabbage and carrots)
  
• 4 cups chopped romaine lettuce
  
• 1 chopped baby bok choy (dark green leaves only)
  
• 2 large ripe mangos, peeled, pitted and diced
  
• 1 cup julienned red bell pepper
  
• 2 tablespoons julienned, peeled fresh ginger
  
• Mango-Mint Dressing (recipe follows)

Preparation
Prep time: 20 minutes | Cook time: 20 to 25 minutes

Season pork lightly with salt and pepper, then rub curry paste onto meat surface. Grill over medium coals 20 to 25 minutes, or until pork reaches internal temperature of 160°F, as measured with instant-read thermometer. Remove from grill and let cool slightly. Cut into strips and place in large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.

Mango-Mint Dressing: Puree 1 peeled and pitted mango, 1 medium peeled and chopped shallot, 1 sliced green onion, 1/4 cup rice vinegar, 2 tablespoons vegetable oil, 2 teaspoons sesame oil and 1/2 teaspoon salt in blender or food processor until smooth. Add 1 tablespoon fresh mint leaves and pulse until chopped.

Nutrition
no information available

Serves
Makes 4 to 6 servings

Variations
no information available