Grilled Pork Tenderloin with Green Mango

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Grilled Pork Tenderloin with Green MangoRecipe
Photo: Randy Mayor; Stylist: Jan Gautro
Green mangoes are not fully ripe, and they lend sour flavor to Southeast Asian dishes. Their tartness contrasts with sweet carrot, refreshing mint and basil, and fiery peppers. Use an equal amount of unpeeled green apples if you can't find green mangoes.
4 servings (serving size: 2 filled lettuce leaves)


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1/4 cup pineapple juice
2 tablespoons finely chopped peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 tablespoon sake (rice wine) or dry sherry
4 large garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup shredded carrot
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 large green (unripe) mango, peeled and shredded
1 jalapeño pepper, finely chopped
Remaining ingredients:
8 Boston lettuce leaves
1 cup mung bean sprouts


1. Prepare grill to medium-high heat.

2. To prepare pork, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade. Sprinkle pork evenly with salt and black pepper.

3. Place pork on grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning occasionally. Remove from heat; let stand 10 minutes. Cut into 1/2-inch-thick slices; cut each slice into thin strips, and keep warm.

4. To prepare salad, combine carrot and next 7 ingredients (through jalapeño) in a medium bowl; toss well.

5. Place about 1 1/2 ounces pork on each of 8 lettuce leaves; top each serving evenly with 1/4 cup mango mixture and 2 tablespoon bean sprouts.

Created date

May 2009

Nutritional Information

Calories 219
Fat 5.5 g
Satfat 1.8 g
Monofat 2 g
Polyfat 0.6 g
Protein 24.6 g
Carbohydrate 16.8 g
Fiber 2.2 g
Cholesterol 65 mg
Iron 2.1 mg
Sodium 545 mg
Calcium 39 mg