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- 3 tablespoons mango chutney
- 2 tablespoons white wine vinegar or rice wine vinegar
- 1 tablespoon Dijon-style mustard or brown mustard
- 1 clove garlic, minced
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon water
- 8 ounces pork tenderloin
- Nonstick spray coating
- 6 cups torn mixed salad greens
- 1/2 8 ounce can sliced water chestnuts, drained
- 1 medium mango, peeled, seeded, and sliced; or 2 medium nectarines, sliced
- 2 tablespoons snipped chives
1. For vinaigrette, in a blender container or food processor bowl combine chutney, vinegar, mustard, garlic, and pepper. Cover and blend or process until smooth. In a small bowl combine olive oil and water. With blender or food processor running, add oil mixture in a thin steady stream to chutney mixture; blend or process for 15 seconds more.
2. Trim any fat from the pork; cut into 1/4-inch slices. Spray a large skillet with nonstick coating. Preheat the skillet over medium-high heat. Cook pork in hot skillet for 3 to 4 minutes or until pork is no longer pink, turning once. Remove pork from skillet; keep warm.
3. In a large bowl toss together the salad greens and water chestnuts. Pour about half of the vinaigrette over the greens mixture. Toss to coat.
4. To serve, divide greens mixture among 4 salad plates. Arrange some of the mango or nectarine slices and pork on the greens mixture. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle with the chives. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 192,
- Fat, total (g) 6,
- chol. (mg) 40,
- sat. fat (g) 1,
- carb. (g) 21,
- fiber (g) 2,
- pro. (g) 14,
- vit. A (IU) 1166,
- vit. C (mg) 19,
- sodium (mg) 137,
- calcium (mg) 20,
- iron (mg) 2,
- Vegetables () 1,
- Fruit () 1,
- Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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