YIELD: 12 SERVINGS 3 pork tenderloins 6 Tbsps. Thai red curry paste 3 qts. shredded coleslaw mixture (cabbage and carrots) 3 qts. chopped romaine lettuce 3 cups chopped baby bok choy 6 ripe mangos, chopped to yield about 3 cups 3 cups matchstick pieces red bell pepper 6 Tbsps. thin matchstick pieces fresh ginger Mango-Mint Dressing (recipe follows) 1. Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium heat 20 to 25 minutes or ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.