Pork and Mango Salad

Mango chutney supplies the flavor for this vinaigrette, which is a natural complement for the pork in this main-dish salad.

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  • Makes: 2 servings
  • Start to Finish: 30 mins
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Pork and Mango Salad
Ingredients Vinaigrette:
tablespoons mango chutney
tablespoon white wine vinegar or rice wine vinegar
teaspoon Dijon-style mustard or brown mustard
small clove garlic, minced
Dash pepper
tablespoon olive oil
tablespoon water
ounces pork tenderloin
Nonstick cooking spray
cups torn mixed salad greens
cup drained sliced water chestnuts
small, peeled, seeded, and sliced, or 1 medium nectarines, sliced
tablespoon snipped fresh chives
  1. In a blender container or food processor bowl combine the 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. Cover and blend or process for 15 seconds more.
  2. Salad:
  3. Trim any fat from meat. Cut meat into 1/4-inch-thick slices. Coat an unheated large skillet with cooking spray. Preheat over medium-high heat. Cook the meat slices, half at a time, in the skillet for 3 to 4 minutes or until done, turning once. Remove all meat from skillet. Cover and keep warm.
  4. In a large bowl toss together the salad greens and water chestnuts. Pour about half of the vinaigrette over greens mixture. Toss to coat.
  5. To serve, divide greens mixture among 2 plates. Arrange some of the mango or nectarine slices and meat on the greens mixture. Drizzle each serving with about 1 tablespoon of the remaining vinaigrette. Sprinkle with the chives. Makes 2 servings.
Nutrition Facts (Pork and Mango Salad)
    Per serving:
  • 206 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 33 mg chol.,
  • 68 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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