Ingredients for Pork And Mango Salad
- Pork Tenderloin
- 1 1/2 teaspoons olive oil
- 3 teaspoons sesame seeds
- Garlic Cloves
- 1/4 teaspoon black pepper
- 1/2 cup pineapple juice
- 2 tablespoons lime juice
- Cayenne Pepper
- 1/2 teaspoon salt
- 5 oz salad greens
- Daikon Radish
- Red Bell Pepper
- 1/4 cup thinly sliced red onion
- 1 cup diced mango
- 1/4 cup chopped cilantro
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How to Make Pork And Mango Salad
- Preheat oven to 425°F (220°C).
- Place a 1-1.5 lb pork tenderloin in a roasting pan. Brush with 1/2 teaspoon olive oil.
- In a small bowl, combine 2 teaspoons sesame seeds, 1 clove minced garlic, and 1/4 teaspoon black pepper. Press evenly onto all sides of the pork.
- Roast uncovered for 20-30 minutes, or until a meat thermometer inserted into the thickest part registers 155°F (68°C).
- Remove from oven, cover loosely with foil, and let stand for 5-10 minutes. Internal temperature should reach 160°F (71°C).
- Thinly slice the pork.
- In a small saucepan over medium-high heat, cook 1/2 cup pineapple juice uncovered for 10 minutes, or until reduced to about 1/3 cup.
- Remove from heat and let cool completely.
- Whisk in 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon salt.
- Arrange 5 oz salad greens on a serving platter. Top with 1/2 cup thinly sliced radish, 1/2 cup thinly sliced red bell pepper, 1/4 cup thinly sliced red onion, and 1 cup diced mango.
- Arrange pork slices down the center of the salad.
- Sprinkle with 1/4 cup chopped cilantro and drizzle with the dressing.
- Toast the remaining 1 teaspoon sesame seeds in an ungreased small skillet over medium heat for 3-5 minutes, until fragrant.
- Sprinkle toasted sesame seeds over the salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
68g
Fat
13g
Carbs
8g
