Mango Tango Tropical Salad with Mojo Pork Medallions
Ingredients (20 servings)
| Amount | Measure | Name |
|---|---|---|
| MANGO TANGO TROPICAL SALAD: | ||
| 1.00 | lb | Jicama , peeled, diced |
| 2.00 | pc | Mango , peeled, pitted, diced |
| 1.00 | head | Pineapple , peeled, cored, diced |
| 2.00 | pc | Citrus, lime , peeled, sectioned, and diced fine, reserving juice |
| 2.00 | pc | Citrus, oranges , peeled, sectioned, reserving juice |
| 1.00 | b | Cilantro . fresh, stemmed, chopped |
| 4.00 | floz | HELLMANN'S® Mango Pineapple Vinaigrette, 2/1 gallon 2 x 1 GA |
| MOJO PORK MEDALLIONS: | ||
| 5.00 | whole | Pork tenderloin , trimmed, cut into tenderloins |
| 16.00 | floz | HELLMANN'S® Mango Pineapple Vinaigrette, 2/1 gallon 2 x 1 GA |
| 1.00 | tbsp | Chili paste , Asian |
| 1.00 | cup | Knorr Ready-To-Use Jamaican Jerk Sauce 4 x 0.5 GA |
Preparation
1. Salad: In a bowl, combine the ingredients and toss to coat. Let rest for 15 minutes to let flavors blend. Serve with Mojo Pork Medallions.
2. Pork: In a non-reactive bowl, combine the vinaigrette, chili paste, and Jamaican Jerk Sauce. Marinate the pork in the mojo marinade overnight. Grill to order and serve wtih Mango Tango Tropical Salad.
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