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
  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. 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. 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. 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