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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce

Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce: Main Image

Quick Facts

Servings: 18
Cook Time: 10 min.
Store-bought chili sauce adds a dash of spicy to these sweet and simple spring rolls.

Ingredients

  • Spring Rolls:1 lb asparagus
  • 3/4 cup fresh mint leaves
  • 3/4 cup cilantro leaves
  • 1 mango or papaya
  • fresh ginger, 2-inch piece
  • 1/2 red bell pepper
  • 1/2 cup dry roasted, salted peanuts, chopped
  • 2 cups fresh bean sprouts
  • 8-inch Vietnamese dried rice paper spring roll wrappers, 6 to 8 sheets
  • Dipping Sauce:1/4 cup store-bought sweet chili sauce
  • juice of 1 lime

Directions

  • Filling Blanche asparagus in boiling salted water until tender to the bite, to 5 minutes. Peel and julienne mango or papaya and ginger. Julienne bell pepper. Set aside with remaining filling ingredients.
  • To assemble, fill a large bowl with hot water. Working with one wrapper at a time, slip rice paper wrapper into water until pliable, about 1 minute. Place wrapper on cutting board. In the center, put 3 to 4 asparagus spears with the tips coming off the end of the wrapper slightly, 3 to 4 mango or papaya slices, 3-4 pepper slices, tablespoons sprouts, 2 tablespoons herbs, sprinkling of ginger and peanuts.
  • Roll the wrapper from the bottom up, tightly. Leaving the ends open. Set aside and cover with a damp towel. Finish with remaining wrappers.
  • When ready to serve, slice wrappers into 3 segments each and stand upright on a serving platter.
  • SauceMix chili sauce and limejuice together. Serve along side the rolls as a dipping sauce.

Nutrition Facts

Calories 59
  Calories from Fat 27 (46%)
(5%)Total Fat 3g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(0%)Cholesterol 0mg
(2%)Sodium 56mg
(5%)Potassium 189mg
Total Carbohydrate 6g
(7%)Dietary Fiber 2g
Sugars 3g
Sugar Alcohols 0g
(5%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Read our healthy recipe definitions.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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