Roasted Pork Tenderloin Salad with Mango and Ginger-Lime Dressing

You can roast the tenderloin and bake the sweet-potato fries simultaneously.
Makes 4 servings (serving size: 2 1/4 cups)


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1 (1-pound) pork tenderloin, trimmed and split in half lengthwise
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 tablespoons chopped seeded jalapeño pepper (about 1 large)
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Remaining ingredients:
2 1/2 cups diced peeled mango
1 1/2 cups diced plum tomato (about 3/4 pound)
1/4 cup thinly sliced green onions
1 (10-ounce) package romaine salad


Preheat oven to 425°.

To prepare pork, sprinkle tenderloin with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place pork in a foil-lined, shallow roasting pan coated with cooking spray. Bake at 425° for 20 minutes or until thermometer registers 160° (slightly pink). Cut pork diagonally across grain into thin slices; keep warm.

To prepare dressing, combine jalapenò and next 6 ingredients (jalapenò through black pepper); stir well with a whisk.

Combine pork, dressing, and remaining ingredients; toss gently to coat.

Created date

October 2003

Nutritional Information

Calories 281
Caloriesfromfat 30 %
Fat 9.4 g
Satfat 2.1 g
Monofat 5.3 g
Polyfat 1.1 g
Protein 27 g
Carbohydrate 24 g
Fiber 3.8 g
Cholesterol 79 mg
Iron 2.7 mg
Sodium 365 mg
Calcium 54 mg