CUCUMBER AND MANGO SALAD WITH CHILI-SPICED PORK
That first hot spell of the year calls for lighter, easier weeknight dinners, like salads. Make this robust Cucumber and Mango Salad with Chili-Spiced Pork salad as the main event.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.
- In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season with salt and pepper. Add mango, cucumber, and lettuce and toss to combine. Divide salad among four shallow bowls and serve with pork.
Nutrition Facts : Calories 337 g, Fat 16 g, Fiber 7 g, Protein 25 g
PORK AND MANGO SALAD
Make and share this Pork and Mango Salad recipe from Food.com.
Provided by ellie_
Categories Mango
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- Place pork in roasting pan, brush pork with 1/2 teaspoon olive oil. Combine 2 teaspoons sesame seeds, garlic and pepper in a small cup and press evenly over the sides of the pork, coating evenly. Roast uncovered fro 20-30 minutes or until meat temperature registers 155 degrees. Cover and allow to stand for 5-10 minutes or until meat thermometer registers 160 degrees. Thinly slice pork.
- In a small saucepan over medium high heat cook pineapple juice uncovered for 10 minutes or until reduced to about 1/3 cup. Remove from heat and allow to cool. Stir lime juice, remaining olive oil (2 tsp), cayenne and salt into the pineapple juice.
- Arrange salad greens in a serving platter and top with the radish, red pepper, red onion and mango. Arrange pork slices down center of salad. Sprinkle with cilantro and drizzle with dressing. Toast remaining sesame seeds in an ungreased small skillet over medium heat for 3-5 minutes. Sprinkle over salad.
PORK TENDERLOIN WITH CORN PANZANELLA SALAD AND YOGURT WITH MANGO
This is perfect for a relaxing summer weeknight dinner; wiping down and reusing the skillet will cut down on cleanup after the meal!
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.
- Put 1 tablespoon of the vinegar, the tomatoes and their juices, the garlic and 1/4 teaspoon salt in a large bowl, and toss together.
- Heat 2 teaspoons of the oil in a large nonstick skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes. Set aside.
- Increase the oven temperature to 400 degrees F and wipe out the skillet. Sprinkle the pork with 1/2 teaspoon salt and some pepper. Heat the remaining 2 tablespoons oil in the skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Brush with the remaining 1 tablespoon vinegar. Roast until the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice.
- Add the bread and cilantro to the corn salad and gently stir together. Divide the pork and salad evenly among four plates. Divide the yogurt and mango evenly among four small bowls, to serve on the side.
PORK & MANGO STIR-FRY
A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. -Kathleen Specht, Clinton, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.
Nutrition Facts : Calories 515 calories, Fat 16g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 553mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 6g fiber), Protein 36g protein.
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