Thai Pork and Mango Salad with Mango-Mint Dressing

Recipe provided courtesy of National Pork Board.

Recipe Ingredients:

Salt and ground black pepper to taste
4 cups shredded coleslaw mix (cabbage and carrots)
1 chopped baby bok choy (dark green leaves only)
1 cup matchstick pieces red bell pepper
1 pound pork tenderloin
2 tablespoons Thai red curry paste
4 cups chopped romaine lettuce
1 large ripe mango, peeled, pitted and diced
2 tablespoons fresh gingerroot, peeled; cut into matchstick pieces

Mango-Mint Dressing
1 mango peeled, pitted and puréed
1 medium shallot, peeled and chopped
1 sliced green onion
1/4 cup rice vinegar
2 tablespoons vegetable oil
2 teaspoons sesame oil
*1/2 teaspoon salt
1 tablespoon mint leaves

Cooking Directions:

1. Season pork lightly with Salt and ground black pepper, then rub curry paste onto the surface of the meat.
2. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 145°F (62.7°C), measured with an instant-read thermometer. Remove from grill and let cool for 3 to 5 minutes.
3. For Mango-Mint Dressing: Purée mango,chopped shallot, green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth. Add 1 tablespoon fresh mint leaves and pulse until mint is chopped.
4. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board.