Pork and Mango Salad

Mango chutney and white wine vinegar supplies the flavor for this exotic vinaigrette, which is a natural for complementing the flavor of pork, mango, and salad greens.

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Makes:
4 servings
Start to Finish:
30 mins
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Pork and Mango Salad

Ingredients
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

Directions

  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.

Nutrition Facts

(Pork and Mango Salad)
    Per serving:
  • 192 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 40 mg chol.,
  • 137 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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