Pork and Mango Salad
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 of an 8-ounce can sliced water chestnuts, drained
1 medium mango, peeled, seeded, and sliced; or 2 medium nectarines, sliced
2 tablespoons snipped chives
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