Ingredients
1 cup refrigerated mango slices in light syrup
1 poblano pepper
4 cloves fresh garlic
1/2 cup fresh pre-diced onions
6–8 sprigs fresh cilantro
1 1/2 cups mango nectar
4 tablespoons extra-virgin olive oil, divided
2 tablespoons white balsamic vinegar
1 pork tenderloin (about 1 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato
1 clove fresh garlic
1/3 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1 (14-oz) can cut hearts of palm (drained)
1 bag spring mix salad blend (5 oz)
1 (12-ounce) bag fresh broccoli florets (rinsed)
1 cup shredded Mexican-blend cheese
1/2 cup coleslaw dressing
2 tablespoons cooked bacon pieces
Description
Mango Pork With Palm Heart Salad
Publix Super Markets
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