Pork Tenderloin and Mango Spring Rolls
Ingredients
SPRING ROLLS
- 1/4 Cup Low-Sodium Soy Sauce
- 2 Tsp Fresh Ginger
- 1 - 1 ½ lb Pork Tenderloin
- 12 (8 in) Spring Roll Rice Wrappers
- 1 Bunch Basil
- 1 Bunch Mint
- 1 Tbsp Brown Sugar
- 1 Clove Garlic
- 1 Tbsp Canola Oil
- 1 Large Ripe Mango
- 1 Bunch Cilantro
- 1 Cup Red Cabbage
Dipping Sauce
- 1/4 Cup Unseasoned Rice Vinegar
- 1 Tbsp Lime Juice
- 1 Tsp Fresh Ginger
- 3 Tbsp Honey
- 2 Tsp Garlic-Red Chili Paste
- 1 Tsp Fish Sauce
Results will show the 20 closest retailers to the zip code or city entered. For results closest to where you live we recommend using your zip code.
Instructions
- In a dish, combine soy sauce, sugar, ginger and garlic.
- Add tenderloin and turn to coat in marinade.
- Cover and refrigerate for at least 1 hour to overnight.
- Preheat oven to 425°F.
- Heat oil in a large ovenproof skillet over high heat and sear the tenderloin until browned, about 2 minutes a side.
- Transfer skillet to the oven and roast for 25 to 30 minutes, until internal temperature of the pork reaches 145°F.
- Allow tenderloin to cool completely in the refrigerator, then slice as thin as possible.
- Fill a shallow dish with warm water.
- Submerge one spring roll wrapper in water.
- Once the wrapper becomes soft (about 2 minutes), remove it from the water and lay flat on a work surface.
- Lay 3 basil leaves at the bottom of the wrapper then top with a couple of slices of mango.
- Top mango with a few slices of tenderloin, then a few leaves of cilantro and mint, and finish with a large pinch of cabbage.
- Starting at the bottom, fold the wrapper over the ingredients and roll up.
- Just before finishing, fold the sides inward and finish rolling the wrapper. Repeat with the remaining spring roll wrappers.
- To make the dipping sauce, combine all ingredients in a bowl and whisk until combined. Serve with spring rolls.
Categories: Appetizers, Snacks
related
Recipes
