Thai Pork and Mango Salad with Mango-Mint Dressing

Name: Thai Pork and Mango Salad with Mango-Mint Dressing Recipe
Prep time: 10 h
Cook time: 30 min
Yield: 12 Servings
Cuisine: Pork
Ingredients: 1 (1 lb) Pork Tenderloin; 2 tbsp Thai Red Curry Paste; 4 cup Shredded Coleslaw Mixture (cabbage and carrots); 4 cup Chopped Romaine; 1 Chopped Baby Bok Choy (dark green leaves only); 2 lg Ripe Mangos, peeled, pitted and diced; 1 cup Matchstick Pieces Red Bell Pepper; 2 tbsp Red Bell Pepper, thin pieces; 2 tbsp Peeled Fresh Ginger, thin pieces; Salt, to taste; Freshly Ground Pepper, to taste; Mango Mint Dressing:; 1 Mango, peeled and pitted; 1 md Shallot, 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 Leaves; Additional Items:; Large Bowl; Food Processor; Instant-read Thermometer

Recipe courtesy of The National Pork Board.

Makes: 12 servings
Prep Time: Overnight
Cook Time: 20 - 30 minutes

Ingredients:

Pork Tenderloin
Thai Red Curry Paste
Shredded Coleslaw Mixture (cabbage and carrots)
Chopped Romaine
Chopped Baby Bok Choy (dark green leaves only)
Ripe Mangos, peeled, pitted and diced
Matchstick Pieces Red Bell Pepper
Red Bell Pepper, thin pieces
Peeled Fresh Ginger, thin pieces
Salt, to taste
Freshly Ground Pepper, to taste

Mango Mint Dressing:

Mango, peeled and pitted
Shallot, peeled and chopped
Green Onion, sliced
Rice Vinegar
Vegetable Oil
Sesame Oil
Salt
Fresh Mint Leaves

Additional Items:

• Large Bowl
• Food Processor
• Instant-read Thermometer

Directions:

Preheat grill to medium heat.
Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat.
Place on grid and grill for 20 to 25 minutes or until pork has an internal temperature of 160™ as measured with an instant-read thermometer.
Remove from grill and let cool slightly.
Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger.
Mango-Mint Dressing:
1. Puree mango, shallot, green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth.
2. Add fresh mint leaves and pulse until mint is chopped.
Drizzle with dressing and toss well to coat.
Serve and enjoy!

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