Tropical flavors jazz up salad

Longing for the salad days of summer? Wake up a tired palate with this recipe for sesame pork and mango salad with pineapple vinaigrette, a treasure trove of tropical tastes, textures and nutrients.

For starters, the buttery yellow flesh of the mango is loaded with vitamins A and C. Mangoes are also low in calories and sodium and contain zero fat and cholesterol.

Stirred into a vinaigrette, pineapple juice is a good source of vitamin C and potassium. You can also add fresh, cubed pineapple to the salad.

Technically a cruciferous vegetable, daikon radishes are grown in warm climates or hothouses. They add peppery bite and crunch to any salad. If you can't find daikon at your supermarket, substitute peeled and julienne-sliced jicama.

Cooking tip: Mangoes contain a large, oblong seed that can be difficult to maneuver around. To seed, slice through the flesh on one of the flatter sides, curving around the seed. Repeat on the other side. Cut the flesh off the seed. The flesh can be slippery and hard to cut, so place one mango half skin-side down. To cube, score the flesh in a checkerboard pattern; do not slit through the skin. Turn the skin inside out so that the cubes are separated and exposed. Slice cubes off the skin.

Sesame Pork and Mango Salad With Pineapple Vinaigrette

1 lb. pork tenderloin

2 1/2 teaspoons olive oil, divided use

3 teaspoons sesame seeds

2 cloves garlic, minced

1/2teaspoon pepper

1 cup pineapple juice

2 tablespoons lime juice

Scant 1/8teaspoon cayenne pepper, or to taste

Dash salt

8 cups torn salad greens, such as romaine and spinach

1 cup thinly sliced and halved, peeled daikon radish

1 small red bell pepper, chopped

1/2small red onion, thinly sliced

1 mango, peeled, pitted and cut into 1/2-inch cubes

1/4cup chopped cilantro

Preheat oven to 425 degrees. Place pork tenderloin in a roasting pan. Brush pork evenly with 1/2 teaspoon olive oil, coating very lightly. Combine sesame seeds, garlic and pepper; press onto sides of pork, turning to coat evenly. Roast, uncovered, until just pink inside and meat thermometer registers 155 degrees, about 25 minutes. Cover and allow to stand 5 to 10 minutes so that meat thermometer registers 160 degrees. Thinly slice pork.

Cook pineapple juice in a small saucepan over medium high heat, uncovered, for 10 minutes or until reduced to about 1/3to 1/2 cup. Remove from heat and allow to cool slightly.

Stir lime juice, remaining 2 teaspoons olive oil, cayenne and salt into pineapple juice.

Arrange salad greens in a deep serving platter. Top with daikon radish, red pepper, red onion and mango. Arrange pork slices down the center of the salad, then sprinkle with cilantro. Drizzle with dressing. Toast remaining 1 teaspoon sesame seeds in an ungreased, small skillet over medium heat about 4 to 5 minutes or until golden. Sprinkle over the salad. Makes 4 servings.

Per serving (3 oz. cooked pork with about 3 cups salad and 2 tablespoons dressing): 301 calories (24 percent from fat), 8 g total fat (2 g saturated), 74mg cholesterol, 30 g carbohydrates, 29 g protein, 163mg sodium, 7 g dietary fiber.

The Wichita Eagle—04/06/10