Ingredients
Scale
- 1 (1.5 to 2 pound) pork tenderloin, silver skin and excess fat removed
- 2 tablespoons olive oil
- Kosher salt
- Fresh ground black pepper
- 4 cups mixed greens, torn into bite-sized pieces
- 2 large ripe mangoes, peeled, pit removed, and sliced
- 2 large ripe avocados, peeled, pit removed, and sliced
- 1 medium red onion, peeled and thinly sliced
- 1 cup cilantro leaves
- 1/2 cup coarsely chopped roasted pistachios (salted or unsalted)
- 3/4 cup Sesame Ginger Dressing (see Note below)
- Lime wedges, optional
Instructions
- Remove silver skin and excess fat (detailed directions under Preparing the Pork Tenderloin).
- Brush tenderloin all over with oil and season with salt and pepper.
- Roast or grill tenderloin to desired doneness. I prefer grilling, for it’s smoky flavor. Let rest for 10 minutes, then slice pork into 1/2-inch rounds.
- In a large bowl, toss together the mixed greens and cilantro leaves. Lightly drizzle with salad dressing, season with salt and pepper, and toss. Spread evenly on either a large platter or 4 dinner plates.
- Place pork slices on top of lettuce.
- Arrange mango and avocado slices around the pork. Scatter sliced onion and pistachios over the top.
- Drizzle lightly with dressing; sprinkle with salt and pepper. If desired, drizzle with a squeeze of lime.
- Serve immediately, passing additional dressing on the side.
Notes
Salad dressing: I like to use Primal Kitchen Sesame Ginger Dressing that I find at my local City Market (part of Kroger stores). My Mango Salad Dressing or Lemon Basil Tahini Dressing. would also be delicious on this salad.
Make ahead: Pork can be cooked up to 24 hours ahead, cooled, placed in an airtight container, and refrigerated. Bring to room temperature before slicing and serving.
- Category: Main dish salads, quick & easy
- Method: Grill