Can I use pre-cooked pork to save time?

Absolutely! A good quality pre-cooked pork tenderloin works in a pinch. Just slice it thinly and arrange on your salad. The flavor won't be quite as fresh, but it makes for a super-quick meal assembly.

How do I know when my mangoes are perfectly ripe?

The perfect mango should have a slight give when gently squeezed, similar to a ripe avocado. Color isn't always an indicator since different varieties show ripeness differently. A sweet, fruity aroma at the stem end is also a good sign of ripeness.

What can I substitute for the sesame ginger dressing?

If you can't find sesame ginger dressing, a simple combination of 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, and 1/2 teaspoon grated ginger works beautifully. Whisk together with 1/4 cup olive oil for a quick homemade alternative.

Is there a way to make this recipe keto-friendly?

Yes! Simply reduce the mango to a smaller amount (or substitute with berries), and make sure your dressing doesn't contain added sugars. The avocado, pork, and nuts are already keto-friendly ingredients.

Avocado Mango Salad with Pork Tenderloin Recipe

Description

A vibrant and flavorful salad combining tender pork, sweet mango, creamy avocado, and crisp greens, all tied together with a delightful sesame ginger dressing. Perfect for a light, satisfying meal or an elegant main course to impress guests. The balance of savory and sweet, along with the array of textures, makes this a must-try recipe.

Ingredients

Units Scale

For the Pork Tenderloin

1 (1.5 to 2 pound) pork tenderloin, silver skin and excess fat removed
2 tablespoons olive oil
Kosher salt
Fresh ground black pepper

For the Salad

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)

For Serving

3/4 cup Sesame Ginger Dressing
Lime wedges, optional

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Instructions

Prepare the Pork Tenderloin
Remove the silver skin and excess fat from the pork tenderloin. Use a sharp knife to carefully trim away any tough or unwanted parts, ensuring the tenderloin is clean and ready for cooking. Coat the tenderloin evenly with olive oil and generously season all around with kosher salt and freshly ground black pepper.
Cook the Pork Tenderloin
Grill or roast the pork tenderloin until it’s cooked to your preferred doneness (internal temperature of 145°F for medium-rare or 160°F for medium). If grilling, aim for a smoky flavor by searing it over high heat and finishing it on indirect heat. Once done, let the pork rest on a cutting board for 10 minutes to retain its juices. Slice the rested pork into 1/2-inch thick rounds.
Assemble the Base Salad
In a large mixing bowl, toss together the mixed greens and cilantro leaves. Drizzle lightly with sesame ginger dressing, then season with a pinch of salt and pepper. Distribute the salad evenly on a large platter or divide it among four dinner plates.
Arrange the Components
Place the sliced pork tenderloin over the prepared salad greens. Next, arrange the mango and avocado slices around the pork, ensuring it looks visually appealing. Scatter the thinly sliced red onion and roasted pistachios over the top.
Add Finishing Touches
Lightly drizzle the entire salad with additional sesame ginger dressing. Sprinkle it with a touch more salt and pepper, if desired. For an extra burst of freshness, squeeze lime juice over the top. Serve immediately with additional dressing served on the side.

Notes

Salad Dressing: For a quick option, I recommend using Primal Kitchen Sesame Ginger Dressing, readily available in most grocery stores. Alternatively, a homemade Mango Salad Dressing or Lemon Basil Tahini Dressing works wonderfully.
Make Ahead: The pork tenderloin can be cooked up to 24 hours in advance. Cool the cooked pork completely, then store it in an airtight container in the refrigerator. Bring it to room temperature before slicing and assembling the salad.

Nutrition

Calories: 460 kcal
Sugar: 10g
Sodium: 480mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 21
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg