Roasted Pork Tenderloin Salad with Mango and Ginger-Lime Dressing

Roasted Pork Tenderloin Salad with Mango and Ginger-Lime Dressing


  • Pork:
  • 1 (1-pound) pork tenderloin, trimmed and split in half lengthwise
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • Dressing:
  • 2 tablespoons chopped seeded jalapeño pepper (about 1 large)
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated peeled fresh ginger
  • 4 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Remaining ingredients:
  • 2 1/2 cups diced peeled mango
  • 1 1/2 cups diced plum tomato (about 3/4 pound)
  • 1/4 cup thinly sliced green onions
  • 1 (10-ounce) package romaine salad


Preheat oven to 425°.

To prepare pork, sprinkle tenderloin with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place pork in a foil-lined, shallow roasting pan coated with cooking spray. Bake at 425° for 20 minutes or until thermometer registers 160° (slightly pink). Cut pork diagonally across grain into thin slices; keep warm.

To prepare dressing, combine jalapenò and next 6 ingredients (jalapenò through black pepper); stir well with a whisk.

Combine pork, dressing, and remaining ingredients; toss gently to coat.

    You can roast the tenderloin and bake the sweet-potato fries simultaneously.
  • Yield: Makes 4 servings (serving size: 2 1/4 cups)

Nutritional Information

Calories per serving: 281
Caloriesfromfat per serving: 30%
Fat per serving: 9.4g
Saturated fat per serving: 2.1g
Monounsaturated fat per serving: 5.3g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 27g
Carbohydrate per serving: 24g
Fiber per serving: 3.8g
Cholesterol per serving: 79mg
Iron per serving: 2.7mg
Sodium per serving: 365mg
Calcium per serving: 54mg

Good to Know

This olive oil–based dressing is rich in monounsaturated fats, but remember to watch your portions. Add a small multigrain roll for a tasty, fiber-rich side.