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Roasted Pork Tenderloin Salad with Mango and Ginger-Lime Dressing

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

Ingredients

  • Pork:
  • 1 (1-pound) pork tenderloin, trimmed and split in half lengthwise
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • Dressing:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

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

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