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- Tenderloin and Thai mango salad
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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