Tenderloin and Thai mango salad

This simple, flavorful recipe is great for meal-prepping. Low in carbs, and light and fresh.

  • Prep Time: 8 hours
  • Cook Time: 20 minutes

* Ingredients

Asian Pork Tenderloin Marinade
  • 1 2-2.5 lb pork tenderloin
  • ½ cup low sodium soy sauce or gluten-free tamari
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • ¼ cup ketchup
Thai Mango Salad
  • 8 oz rice noodles
  • 2 small mangos, sliced
  • 1 red pepper, thinly sliced
  • 1 cucumber, cut into half moons
  • 1 cup edamame
  • 2 carrots, in matchsticks
  • ¼ cup fresh cilantro, finely chopped
Sesame Ginger Dressing
  • ¼ cup canola oil
  • 3 tbsp sesame oil
  • 3 tbsp rice wine vinegar
  • 3 tbsp low sodium soy sauce or gluten-free tamari
  • 1 tbsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • ½ teaspoon salt

** Directions

  • Combine marinade ingredients with pork tenderloin in a covered dish and refrigerate at least 8 hours, rotating halfway through.
  • Preheat oven to 400°. Place tenderloin on a foil-lined baking sheet, sprayed with non-stick spray. Bake for 20 minutes, or until pork reaches at least 145° internally. Let rest for 5 minutes then slice into medallions.
  • While the tenderloin cooks, boil the rice noodles in a pot for 3-5 minutes, until soft. Drain them in a colander then cool them under cold tap water. Set aside.
  • In a small bowl, whisk the dressing ingredients.
  • Layer rice noodles, salad ingredients, and pork tenderloin medallions on a plate. Pour dressing over the top and serve.

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