Thai Pork and Mango Salad with Mango-Mint Dressing

By March 27, 2018 June 28th, 2018 Pork, Pork Salads, Recipes
Layered Pork Fajita Salad

Makes: 12 servings
Prep Time: Overnight
Cook Time: 20 minutes


1 pork tenderloin (about 1 lb)
Salt and freshly ground pepper
2 T Thai red curry paste
4 c shredded coleslaw mixture (cabbage and carrots)
4 c chopped romaine
1 chopped baby bok choy (dark green leaves only)
2 large ripe mangos, peeled, pitted and diced
1 c matchstick pieces red bell pepper
2 T thin pieces red bell pepper
2 T thin pieces peeled fresh ginger


1 peeled and pitted mango
1 medium peeled and chopped shallot
1 sliced green onion
1/4 c rice vinegar
2 T vegetable oil
2 t sesame oil
1/2 t salt
1 T fresh mint leaves


  1. Preheat grill to medium heat.
  2. Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat.
  3. Place on grid and grill for 20 to 25 minutes or until pork has an internal temperature of 160°F, as measured with an instant-read thermometer.
  4. Remove from grill and let cool slightly.
  5. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger.
  6. Mango-Mint Dressing:
    • Puree mango, shallot, green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth.
    • Add fresh mint leaves and pulse until mint is chopped.
  7. Drizzle with dressing and toss well to coat.
  8. Serve and enjoy!

Recipe courtesy of National Pork Board.

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