Recipe: Thai Pork and Mango Salad with Mango-Mint Dressing

THAI PORK AND MANGO SALAD
WITH MANGO-MINT DRESSING

FOR THE MANGO-MINT DRESSING:
1 peeled and pitted mango
1 medium peeled and chopped shallot
1 sliced green onion
1/4 cup rice vinegar
2 tablespoons vegetable oil
2 teaspoons sesame oil
1/2 teaspoon salt
1 tablespoon fresh mint leaves
FOR THE PORK:
1 pork tenderloin (about 1 pound)
Salt and freshly ground pepper
2 tablespoons Thai red curry paste
FOR THE SALAD:
4 cups shredded coleslaw mixture (cabbage and carrots)
4 cups chopped romaine lettuce
1 chopped baby bok choy (dark green leaves only)
2 large ripe mangos, peeled, pitted and diced
1 cup julienned red bell pepper
2 tablespoons julienned, peeled fresh ginger

TO PREPARE THE MANGO-MINT DRESSING:
Puree mango, shallot, green onion, rice vinegar, vegetable oil, sesame oil and 1/2 teaspoon salt in blender or food processor until smooth. Add mint leaves and pulse until chopped; set aside.

TO PREPARE THE PORK:
Season pork lightly with salt and pepper, then rub curry paste onto meat surface.

Grill over medium coals 20 to 25 minutes, or until pork reaches internal temperature of 160 degrees F, as measured with instant-read thermometer. Remove from grill and let cool slightly.

TO PREPARE THE SALAD:
Cut pork into strips and place in large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.

Makes 4 to 6 servings
Source: National Pork Board and National Mango Board