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Ingredients
| mango chutney: 3 Tbl |
| white wine vinegar: 2 Tbl |
| Dijon mustard: 1 tsp |
| garlic: 1 clove |
| olive oil: 1 tsp |
| water: 1 tsp |
| pork tenderloin: 8 oz |
| assorted salad greens: 6 cups |
| waterchestnuts: 8 oz |
| mangos: 1 |
Pork and mango salad
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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. 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