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Grilled Pork Salad With Spicy Peanut Dressing

Grilled Pork Salad With Spicy Peanut Dressing

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

Southern Living MAY 2007

  • Yield: Makes 6 servings
  • Cook time: 1 Minute
  • Prep time: 20 Minutes
  • Grill: 20 Minutes
  • Stand: 15 Minutes


  • 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
  • Spicy Peanut Dressing


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.