Prep Time
20 Mins
Grill Time
20 Mins
Stand Time
15 Mins
Cook Time
1 Min
Makes 6 servings

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

AnneDestin's Review

June 27, 2010
Wonderful flavors in this unusual salad. Great for summer.I've made it many times for family and friends.