Courtesy of National Pork Board
6Servings•20 Min.Prep Time•25 Min.Cook Time•
原料：
salt
pepper
4 c. shredded cole slaw mix (cabbage and carrots)
1 chopped baby bok choy (dark green leaves only)
1 c. matchstick pieces red bell pepper
1 lb. pork tenderloin
2 Tbsp. Thai red curry paste
4 c. chopped romaine lettuce
1 large ripe mango, peeled, pitted and diced
2 Tbsp. fresh ginger root, peeled; cut into matchstick pieces
-
Mango-Mint Dressing
1 mango peeled, pitted and pureed
1 medium shallot, peeled and chopped
1 sliced green onion
1/4 c. rice vinegar
2 Tbsp. vegetable oil
2 tsp. sesame oil
*1/2 tsp salt
1 Tbsp. mint leaves
说明：
- 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 min. or until pork has an internal temperature of 145°F., as measured with an instant-read thermometer. Remove from grill and let cool for 3-5 min.
- 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.
Makes 4 to 6 servings
Mango-Mint Dressing:
- Puree mango,chopped shallot, green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth. Add 1 Tbsp. fresh mint leaves and pulse until mint is chopped.
- Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
营养：
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