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.
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
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
8 Boston lettuce leaves
1 cup mung bean sprouts
How to Make It
Prepare grill to medium-high heat.
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.
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.
To prepare salad, combine carrot and next 7 ingredients (through jalapeño) in a medium bowl; toss well.
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.
my boyfriend and i love this recipe! great combination of flavors and a nice alternative to a traditional salad. have to agree with the other comments on the structural integrity -- we've decided it's easier to eat as a salad, not as lettuce cups. will continue to make this dish again and again.
I am a huge fan of green mangoes, and this was a delicious, light lunch. I followed the recipe exactly as printed; it was not too much work since I used minced ginger and garlic and pre-shredded carrot.
My husband and I both loved this. It is perfect for summer, light and spicy! I used some of the leftovers to make sandwiches, I used fat free plain yogurt on the bread and topped with lettuce leafs, the carrot mango mixture, pork, a thick slice of tomato and the mung beans and my husband was seriously raving about the sandwich. I don''t think it is impressive enough for company, but we'll definitely make it a summer time weeknight staple.
Meh. Flavor was fine, though not very spicy at all, despite the jalapeno and red pepper. But this belongs squarely in the "too much effort for what it is" category. As noted by another reviewer, the structural integrity was non-existent.
My mouth is singing! The pork and mango salsa individually had great flavor and worked perfectly together. My husband is not a fan of lettuce-wrapped anything so I'll also serve with warmed flour tortillas next time. I used a ripe mango and enjoyed the sweetness to offset the heat of the red pepper and jalapeno. Would definitely make this as an appetizer course with guests or enjoy as a light dinner with family.
These were just ok. The pork had nice flavor from the grill, but it was lacking something. Also, once assembled, they fell apart at first bite. It would be difficult to serve these neatly to company. I made the salad exactly as directed except for adding one extra jalapeno pepper. It definitely needed something. After trying mine, i also added sraracha in attempt to spice it up. In all, this just wasn't worth it. There are so many better recipes out there. This one needs tweaking if i were to ever make it again.
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