Tuesday, August 14, 2007

Grilled Pork and Mango Salad

From my new favourite cookbook, Company's Coming: Simple Suppers.

1lb Pork Tenderloin
1 tsp Chili powder
1/4 cup hickory bbq sauce

8 Cups cut or torn romaine lettuce
14 oz can of sliced mangoes, chopped
1 cup thinly sliced red pepper

Sweet and Spicy Dressing
1/2 cup Italian or ranch dressing
2 tbsp Lime or orange juice
2 tbsp liquid honey
1/2 tsp chili powder

Sprinkle all sides of pork with chili powder. Cook on grill until done, turning occasionally. Brush with bbq sauce and cook for another 4 to 5 minutes. Remove to cutting board. Cover with foil and let stand for 10 minutes. Cut into slices.

Layer next 3 ingredients on 4 large plates. Top with pork.

Combine all ingredients in bowl. Makes about 3/4 cup. Drizzle over salads.

Okay, here's my improvisations. First of all, I was only cooking for two so I halved the pork and the lettuce. For the pork I actually used two boneless pork chops and cooked them on the George Foreman. I didn't have romaine lettuce so I used iceberg. I used one fresh mango. Use two if cooking for four. I cut up half of one red pepper.

For the dressing I used the Italian and the orange juice. Lime would have been better, but I didn't have it. I made the full recipe and kept the left overs to use on my lunch salad the next day.

The meal turned out great and was quick and easy. Would have been better with a nice white wine.