- 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
- 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
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.