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Pan-Fry

Pork and bean Salad with Mango Dressing
Ingredients
1 mango
3 Tbsp. canola oil, divided
2 Tbsp. red wine vinegar
3 Tbsp. water (plus additional if needed)
1 clove garlic, minced
2 tsp. minced fresh ginger
2 tsp. grated orange zest
1/2 tsp. smoked paprika (optional)
1/4 tsp. salt (optional)
1/4 tsp. freshly ground black pepper
1 lb. pork tenderloin, sliced along its width into 1/2-inch rounds
1 (5 oz.) pkg. Nature's Place Organic Spring Mix
1 red bell pepper, thinly sliced
1 large carrot, grated
1/3 cup chopped fresh basil
1 (15.5 oz.) can navy beans, rinsed and drained
4 basil sprigs (optional garnish)
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Pork and bean Salad with Mango Dressing

Pork and bean Salad with Mango Dressing

Pork and bean Salad with Mango Dressing
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:10 minutes
directions
1. Chop 3/4 of the mango and add to a food processor or blender with 2 Tbsp. of the oil, vinegar, 3 Tbsp. water, garlic, ginger, orange zest, paprika if using, salt if using, and black pepper; blend until smooth. Add additional water if needed to make a pourable sauce. Alternately, puree with an immersion blender in a medium bowl. Set aside.
2. Heat remaining 1 Tbsp. oil in a skillet over medium heat. Add pork and cook until browned on the outside and only slightly pink on the inside, about 2 minutes per side. Remove from heat.
3. In a large bowl, combine Spring Mix, bell pepper, carrot, basil, and beans. Toss with half the reserved dressing. Divide mixture among 4 plates and top with pork. Drizzle remaining dressing on top of pork. Chop or slice remaining 1/4 of the mango and use as a garnish, along with basil sprigs, if desired.
Source: Hannaford fresh Magazine, May - June 2013
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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