Pork and Mango Salad

Recipe source: local newspaper

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  lb  pork tenderloin
• 2 1⁄2 teaspoons olive oil, divided
• 3  teaspoons sesame seeds, divided
• 2  garlic cloves, minced
• 1⁄2 teaspoon pepper
• 1  cup  pineapple juice
• 2  tablespoons lime juice
• 1⁄8 teaspoon cayenne pepper
• 1  dash salt
• 8  cups  salad greens, torn
• 1  cup daikon radish, peeled and sliced
• 1  red bell pepper, chopped
• 1⁄2 red onion, sliced
• 1  mango, peeled, pitted and cut into 1/2 inch cubes
• 1⁄4 cup cilantro, chopped

Directions

1. Preheat oven to 425 degrees F.
2. Place pork in roasting pan, brush pork with 1/2 teaspoon olive oil. Combine 2 teaspoons sesame seeds, garlic and pepper in a small cup and press evenly over the sides of the pork, coating evenly. Roast uncovered fro 20-30 minutes or until meat temperature registers 155 degrees. Cover and allow to stand for 5-10 minutes or until meat thermometer registers 160 degrees. Thinly slice pork.
3. In a small saucepan over medium high heat cook pineapple juice uncovered for 10 minutes or until reduced to about 1/3 cup. Remove from heat and allow to cool. Stir lime juice, remaining olive oil (2 tsp), cayenne and salt into the pineapple juice.
4. Arrange salad greens in a serving platter and top with the radish, red pepper, red onion and mango. Arrange pork slices down center of salad. Sprinkle with cilantro and drizzle with dressing. Toast remaining sesame seeds in an ungreased small skillet over medium heat for 3-5 minutes. Sprinkle over salad.