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Ingredients

• 3 tablespoons  mango chutney
• 2 tablespoons  white wine vinegar or rice wine vinegar
• 1 tablespoon  Dijon-style mustard or brown mustard
• 1 clove  garlic, minced
• 1/8 teaspoon  pepper
• 1 tablespoon  olive oil
• 1 tablespoon  water
• 8 ounces  pork tenderloin
•   Nonstick spray coating
• 6 cups  torn mixed salad greens
• 1/2 of an 8-ounce can  sliced water chestnuts, drained
• 1 medium  mango, peeled, seeded, and sliced; or 2 medium nectarines, sliced
• 2 tablespoons  snipped chives

Description

Mango Chutney And White Wine Vinegar Supplies The Flavor For This Exotic Vinaigrette, Which Is A Natural For Complementing The Flavor Of Pork, Mango, And Salad Greens.

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