Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Fresh peaches or nectarines make a great substitution for mangoes in this recipe.

Linda Morten, Katy, Texas
Recipe by Southern Living May 2007

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Recipe Summary test

prep:
20 mins
grill:
20 mins
stand:
15 mins
cook:
1 min
total:
56 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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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