YIELD: 12 Servings
3 pork tenderloins
6 tablespoons Thai red curry paste
12 cups shredded coleslaw mixture (cabbage and carrots)
12 cups chopped romaine
3 cups baby bok choy (dark green leaves only)
6 ripe mangos*, diced to yield about 3 cups (19 ounces)
3 cups matchstick pieces red bell pepper
6 tablespoons thin matchstick pieces peeled fresh ginger
Mango-Mint Dressing, recipe below
Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 160°F. Remove from grill and let cool slightly. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.
*A typical 12-count fresh mango yields 6.78 ounces usable fruit.
Mango-Mint Dressing
3 ripe mangos, chopped
3 medium shallots, chopped
3 green onions, sliced
3/4 cup rice vinegar
6 tablespoons vegetable oil
6 teaspoons sesame oil
1 1/2 teaspoons salt
3 tablespoons fresh mint leaves
Puree mango, shallot, and 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.
Tell Us What You Think!
You must be logged in to post a comment.