Thai Pork and Mango Salad with Mango-Mint Dressing
Recipe provided courtesy of National Pork Board.
Salt and ground black pepper to taste
4 cups shredded coleslaw mix (cabbage and carrots)
1 chopped baby bok choy (dark green leaves only)
1 cup matchstick pieces red bell pepper
1 pound pork tenderloin
2 tablespoons Thai red curry paste
4 cups chopped romaine lettuce
1 large ripe mango, peeled, pitted and diced
2 tablespoons fresh gingerroot, peeled; cut into matchstick pieces
1 mango peeled, pitted and puréed
1 medium shallot, peeled and chopped
1 sliced green onion
1/4 cup rice vinegar
2 tablespoons vegetable oil
2 teaspoons sesame oil
*1/2 teaspoon salt
1 tablespoon mint leaves
- Season pork lightly with Salt and ground black 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°F (62.7°C), measured with an instant-read thermometer. Remove from grill and let cool for 3 to 5 minutes.
- For Mango-Mint Dressing: Purée mango,chopped shallot, green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth. Add 1 tablespoon fresh mint leaves and pulse until mint is chopped.
- Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.