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Ensalada tailandesa de cerdo y mango con aderezo de mango y menta

Tiempo de preparación

20 min.

Tiempo de cocción

20 min.

Porciones

4

Ingredientes

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

MANGO MINT DRESSING

1 tbsp think matchstick pieces peeled fresh ginger
1 sliced green onion
2 tbsp vegetable oil
1/2 tsp salt
1 medium peeled and chopped shallot
1/4 cup rice vinegar
2 tsp sesame oil
1 tbsp fresh mint leaves

INSTRUCCIONES

TO PREPARE THE PORK

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, as measured with an instant-read thermometer.
Remove from grill and let cool slightly.

TO PREPARE THE SALAD

Cut pork 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.

TO PREPARE THE 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.

Categorías: Ensaladas