The original recipe called for green mangoes (which we cannot regularly find locally), but green apples are easily found year around and are a perfect substitute. We also added some liquid for moisture and serve it over a bed of spicy arugula for a flavorful and satisfying Southeast Asian main dish salad.
(modification of recipe originally from Cooking Light)
Serves 4
PORK:
- ¼ cup pineapple juice
- 2 tablespoons finely chopped peeled fresh ginger
- 1 tablespoon Bragg’s Liquid Aminos (or low-sodium soy sauce)
- 1 tablespoon rice vinegar (or dry sherry)
- 4 garlic cloves, minced
- 1 (1 pound) pork tenderloin, trimmed of excess fat
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
SALAD:
- ½ cup shredded carrot
- ½ cup finely diced red onion
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh basil
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 large green apple, unpeeled and shredded
- 1 jalapeno pepper, finely chopped
- 8 cups fresh arugula
- 1 cup fresh bean sprouts
To prepare pork, combine first six ingredients (pineapple juice through pork) in a large zip-top plastic bag and seal. Marinate in the refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade. Sprinkle pork evenly with salt and pepper.
Prepare grill to medium-high heat. Grill 2 minutes per side on high heat; move to indirect heat and grill for 15 more minutes or until done. Remove from grill; cover and let stand for 10 minutes. Slice in to ½ inch medallions.
To prepare salad, combine carrot through jalapeno in a medium bowl; toss well to combine.
Divide arugula, bean sprouts, and apple salad evenly on 4 plates. Place pork pieces on top of each salad.
Nutritional Info/Serving: Calories 222, Fat 4 g, Protein 28 g, Carbs 18 g
21 Day Fix Container Equivalents/Serving: 2 Green, 1 Red, 0.5 Purple
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