Yield: 12 servings.
3 pork tenderloins, about 3 lb. total
6 Tbsp. Thai red curry paste
3 qt. shredded coleslaw mixture (cabbage and carrots)
3 qt. chopped romaine
3 cups chopped baby bok choy
6 ripe mangos (12 count), chopped to yield about 3 cups
3 cups matchstick pieces red bell pepper
6 Tbsp. thin matchstick pieces fresh ginger
as needed, mango-mint dressing (recipe follows)
Mango-Mint Dressing:
3 ripe mangos (12 count), chopped
3 medium shallots, chopped
3 green onions, sliced
¾ cup rice vinegar
6 Tbsp. vegetable oil
6 tsp. sesame oil
1½ tsp. salt
3 Tbsp. fresh mint leaves
For salad: Season pork lightly with salt and pepper. Rub curry paste onto the surface of the meat. Grill over medium heat for 20 to 25 minutes, or until internal temperature of pork reaches 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.
For mango-mint dressing: 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.
Recipe and photo courtesy of the National Mango Board
