tenderloin-and-thai-mango-salad

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

A family bake that's packed with sweet, savory, and spicy flavors.

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 tsp salt

Directions

• Combine marinade ingredients with pork tenderloin in a covered dish and refrigerate for at least 8 hours, rotating halfway through.
• Preheat oven to 400°F. Place tenderloin on a foil-lined baking sheet sprayed with non-stick spray. Bake for 20 minutes or until pork reaches at least 145°F 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, rinse under cold water, and set aside.
• In a small bowl, whisk together the dressing ingredients.
• Layer rice noodles, salad ingredients, and pork tenderloin medallions on a plate. Pour dressing over the top and serve.