Grilled Pork Salad With Spicy Peanut Dressing

Fresh peaches or nectarines make a great substitution for mangoes in this recipe.


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Grill: 20 Minutes
Stand: 15 Minutes
Cook: 1 Minute


1/3 cup ketchup
3 tablespoons firmly packed brown sugar
1 tablespoon cider vinegar
3/4 teaspoon garlic salt
3/4 teaspoon chile powder
1 (1 1/2-lb.) package pork tenderloins
1/2 pound sugar snap peas, trimmed
8 cups mixed salad greens
2 mangoes, peeled and sliced
1/2 cup roasted, unsalted peanuts


1. Stir together first 5 ingredients until blended; brush evenly over pork.

2. Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until a meat thermometer inserted in thickest portion of tenderloins registers 155°. Remove from grill; let stand 15 minutes before slicing.

3. Cook sugar snap peas in boiling salted water to cover 1 minute or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

4. Arrange salad greens on a large serving platter; top evenly with sugar snap peas, mangoes, sliced pork, and peanuts. Serve with Spicy Peanut Dressing.


Linda Morten, Katy, Texas,

May 2007
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