Picnic – FoodWatcher

Garlic Butter Steak

You’ve never had a steak like this! A savory herbed butter marinade makes this Garlic Butter Steak melt in your mouth. Find tips for making the best NY Strip steak. I am so, so thrilled to be sharing this garlic butter steak recipe with you today…

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Avocado Mango Salad with Pork Tenderloin Recipe

Elevate your summer dining with this unexpected and refreshing Avocado Mango Salad with Pork Tenderloin. The perfect harmony of creamy avocado, sweet mango, and savory, succulent pork creates a flavor explosion that’s both satisfying and sophisticated. A bright Sesame Ginger Dressing tops it all off. Whether you’re simply preparing a weeknight dinner or hosting an…

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Elevate your summer dining with this unexpected and refreshing Avocado Mango Salad with Pork Tenderloin. The perfect harmony of creamy avocado, sweet mango, and savory, succulent pork creates a flavor explosion that’s both satisfying and sophisticated. A bright Sesame Ginger Dressing tops it all off. Whether you’re simply preparing a weeknight dinner or hosting an outdoor gathering, this dish is ready in under and hour and is sure to impress!

Why Robert and I Love This Recipe (and how it was created)

As summer heats up, it’s the perfect time to enjoy light and refreshing meals that are packed with flavor. Main dish salads are my go-to, and this Avocado and Mango Salad with Pork Tenderloin is a standout. Inspired by a pork salad recipe in the Junior League of Denver cookbook, “Colorado Collage,” I created this dish after experimenting with different ingredient combinations and dressings. The result is a bold, refreshing, and satisfying salad that’s not too heavy. It’s become a favorite in our household for both a weeknight meal as well as a casual weekend gathering, and here’s why:

Flavor explosion. The combination of creamy avocado, sweet mango, savory pork, and the vibrant sesame-ginger dressing creates a unique and bold taste sensation. Pistachios add a surprising new flavor and a bit of crunchy texture.
Perfectly balanced. The mild pork tenderloin complements the vibrant flavors of the avocado, mango, and tangy dressing for a well-rounded dish.
Light yet satisfying. Lean pork tenderloin keeps the salad light, while still providing a satisfying protein source.
Quick and easy. This recipe is perfect for busy weeknights as it takes less than one hour to go from prep to finished dish! I use a purchased Sesame Ginger Dressing to save even more time.
Versatile. Customize the ingredients to your liking and dietary needs. And, choose your preferred method for cooking the pork (grilled or roasted) – or use leftovers!
Eye-catching presentation. The vibrant colors and textures of this salad make it a showstopper on any table.

Close up of white platter holding Avocado Mango Salad with Pork Tenderloin

Avocado, Mango and Pork Salad Ingredients

Here’s what you’ll need to make this impressive salad (quantities and other details are provided in the recipe card below):

Pork tenderloin – this lean cut of meat is a favorite of mine. It’s readily available, can be frozen to have on hand, is easy to cook, flexible, and flavorful without overpowering.
Olive oil – brushing the tenderloin with oil before cooking ensures a nice brown crust.
Kosher or sea salt and fresh ground black pepper – brings out the flavors in the pork and other ingredients.
Mixed greens – I like to use spring greens or a mix of greens that includes bibb lettuce to ensure a bit of texture.
Large ripe mangoes – for this recipe, I recommend using Tommy Atkins mangoes, the red and green ones commonly found in U.S. grocery stores. To determine if a mango is ripe, just give it a squeeze with your fingers. If it gives, it’s ready to eat.
Large ripe avocados – To minimize bruising, I recommend purchasing avocados hard and letting them ripen on your kitchen counter. The test for ripeness is the same as for a mango. Make sure they’re not overly ripe – they can become mushy in the salad.
Medium red onion – adds nice color to the salad as well as another layer of flavor.
Cilantro leaves – I mix these into the greens for a subtle hint of bright citrusy flavor.
Roasted pistachios (salted or unsalted) – according to my Flavor Matrix guide, pistachios are an excellent pairing with both mangoes and lettuce. And my testing confirms the guide is correct!
Sesame Ginger Dressing – I like to use Primal Kitchen Sesame Ginger Dressing that I find at my local City Market (part of Kroger stores). Other excellent options would be either my Mango Salad Dressing or Lemon Basil Tahini Dressing.
Lime, optional – a squeeze of lime added just before serving adds a bit of brightness to the salad.

White platter holding Avocado Mango Salad with Pork Tenderloin, with bowl of pistachios in background

How to Make Pork and Avocado Mango Salad

Here’s all you have to do to create and serve this colorful and pleasing salad:

Prep and season pork.
Remove the silver skin and trim off excess fat (detailed directions under Preparing the Pork Tenderloin). Brush tenderloin all over with oil and season with salt and pepper.
Cook pork; rest; slice.
Roast or grill tenderloin to desired doneness. I prefer grilling, for it’s smoky flavor. (If you have the extra time, its also delicious cooked in a sous vide then finished on the grill.) Let rest for 10 minutes, then slice pork into 1/2-inch rounds.
Season greens.
In a large bowl, toss together the mixed greens and cilantro leaves. Lightly drizzle with salad dressing, season with salt and pepper, and toss.
Plate salad.
Spread greens evenly on either a large platter or 4 dinner plates. Arrange pork slices on top of lettuce. Arrange mango and avocado slices around the pork. Scatter sliced onion and pistachios over the top.
Add some dressing; season; serve.
Drizzle lightly with dressing; sprinkle with salt and pepper. If desired, drizzle with a squeeze of lime (I personally like the bit of acidity added by the fresh lime juice). Serve immediately, passing additional dressing on the side.

Tips for Seasoning the Pork Tenderloin

When it comes to seasoning the pork tenderloin, you’ll want to keep the flavors simple and let the natural taste of the meat shine without overwhelming the other ingredients. Here are a few tips:

Generously season the pork with salt and freshly ground black pepper before cooking. This enhances the natural flavor of the pork.
If you want to add a bit more flavor, incorporate a few additional spices or dried herbs. Garlic powder, onion powder, or dried thyme will all pair well with both the avocado and mango. Chili powder or smoked paprika will add a hint of warmth and smokiness.
Avoid overpowering the pork tenderloin with too many strong flavors. The goal is to create a harmonious balance where the pork complements the other ingredients in the salad, rather than competing with them.

What to Serve with Avocado Mango and Pork Salad

This salad is satisfying enough as a main dish that you don’t need to serve much alongside. Simply add:

a warm crusty loaf of French bread,
our Quick Easy Drop Biscuits, or
Herb Quick Bread.
For something unique, serve it with our Parsley Parmesan Crostini!

For a bit more, add one of these vibrant chilled soups all of which pair nicely with this salad:

Variations and Substitutions

This Avocado and Mango Salad with Pork recipe is extremely flexible and can easily be modified to fit your diet and/or tastes. Here are a few suggestions:

Instead of pork tenderloin, use grilled or seared chicken breasts, salmon, or even shrimp.
Substitute sliced peaches for the mangoes.
Use fresh basil or parsley leaves in place of the cilantro.
Experiment with different dressings, such as my Mango Salad Dressing or Lemon Basil Tahini Dressing.
Add sliced jalapeno peppers for a bit of spice, or halved grape tomatoes for a nice complementary flavor and pop of color.
Sprinkle salad with crumbled goat cheese for a bit of tang.

Other Delicious Main Dish Salads

Avocado Mango Salad with Pork FAQs

Can I substitute a different type of meat?

While pork tenderloin is delicious in this recipe, you could use cooked chicken, salmon, or shrimp.

Can I make this salad ahead of time?

It’s best to assemble the salad just before serving to keep the avocado, mango, and mixed greens fresh. However, you can prepare the pork tenderloin in advance.

How long does this salad keep?

For the best, freshest flavor, serve this salad immediately after plating. Because it already has dressing on it, the lettuce will wilt fairly quickly.

Is this salad gluten-free?

Yes, this salad is gluten-free – and also dairy-free.

Avocado Mango Salad with Pork Tenderloin Recipe

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Print Recipe

Prep Time: 25 minutes
Pork Resting Time: 10 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Yield: 4 servings
Diet: Gluten Free

Ingredients

1 (1.5 to 2 pound) pork tenderloin, silver skin and excess fat removed
2 tablespoons olive oil
Kosher salt
Fresh ground black pepper
4 cups mixed greens, torn into bite-sized pieces
2 large ripe mangoes, peeled, pit removed, and sliced
2 large ripe avocados, peeled, pit removed, and sliced
1 medium red onion, peeled and thinly sliced
1 cup cilantro leaves
1/2 cup coarsely chopped roasted pistachios (salted or unsalted)
3/4 cup Sesame Ginger Dressing (see Note below)
Lime wedges, optional

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Instructions

Remove silver skin and excess fat (detailed directions under Preparing the Pork Tenderloin).
Brush tenderloin all over with oil and season with salt and pepper.
Roast or grill tenderloin to desired doneness. I prefer grilling, for it’s smoky flavor. Let rest for 10 minutes, then slice pork into 1/2-inch rounds.
In a large bowl, toss together the mixed greens and cilantro leaves. Lightly drizzle with salad dressing, season with salt and pepper, and toss. Spread evenly on either a large platter or 4 dinner plates.
Place pork slices on top of lettuce.
Arrange mango and avocado slices around the pork. Scatter sliced onion and pistachios over the top.
Drizzle lightly with dressing; sprinkle with salt and pepper. If desired, drizzle with a squeeze of lime.
Serve immediately, passing additional dressing on the side.

Notes

Salad dressing: I like to use Primal Kitchen Sesame Ginger Dressing that I find at my local City Market (part of Kroger stores). My Mango Salad Dressing or Lemon Basil Tahini Dressing. would also be delicious on this salad.

Make ahead: Pork can be cooked up to 24 hours ahead, cooled, placed in an airtight container, and refrigerated. Bring to room temperature before slicing and serving.

Author: Lee Clayton Roper
Category: Main dish salads, quick & easy
Method: Grill

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Corn with Chili Lime Butter

Oven roasted corn with chili lime butter. The sweet corn and spicy butter makes the perfect summer side dish. Summer = all things sweet corn. One of my fond memories of summers past was getting sweet corn from my grandpa’s garden. And if he didn&…

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10 Picnic Recipes That Won’t Get Weird at the Park

My dream park day begins by tackling a dozen oysters within shouting distance of an adult Spikeball Tournament and ends with a 16 ounce prime rib dinner served underneath illegal fireworks. “Dream” is the key word here (with “adult” not far behind), as…

Why? Oysters and prime rib would get weird at the park. Weird, as in, possibly smellier, perhaps squishier, and certainly worse due to some combination of heat exposure, transportation, and unrealistic packaging requirements.

Slow Cooker Pulled Beef Recipe – for Sandwiches

Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy, smoky BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling…

The post Slow Cooker Pulled Beef Recipe – for Sandwiches appeared first on A Well Seasoned Kitchen.

Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy, smoky BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling your kitchen.

white plate holding a BBQ Beef Sandwich and Dorothy's Potato Salad — *(Photo by Rick Souders)*

Why This Slow Cooker Pulled Beef Sandwich Recipe is a Winner

This recipe, a gift from my excellent cook cousin Barb Keller, is a game-changer for BBQ lovers. Barb’s secret weapon? The slow cooker (or crock pot)! It transforms any cut of beef into juicy, fall-apart perfection, bursting with flavor. The slow cooking coaxes out rich, deep notes that mingle beautifully with the tangy BBQ sauce. Every bite is a symphony of sweet, savory, and smoky deliciousness.

Whether you’re hosting a backyard barbecue, feeding a hungry crowd at a holiday gathering, or simply meal prepping for future lunches, this great recipe has got you covered!

What is Pulled Beef

Pulled beef is a dish made with shredded beef that’s been slow-cooked until it’s incredibly tender and flavorful. It’s typically made with a tougher cut of beef, like chuck roast or brisket, which benefits from the long, slow cooking process. This allows the connective tissue to break down, resulting it incredibly tender meat and easy to shred with forks.

Ingredients for Slow Cooker Pulled Beef Recipe

To create this amazing slow cooker pulled beef, you’ll need just a handful of key ingredients that work together like magic to produce a dish bursting with flavor and tenderness:

Boneless chuck or arm roast – well-marbled meat works best in a slow cooker to deliver a moist and tender result.
Kosher salt
Fresh ground black pepper
Neutral, high-smoke point oil (vegetable, canola, or avocado oil) – for searing the meat before slow cooking.
Beef broth (or water)
Worcestershire sauce – while an optional ingredient, it adds depth of flavor, and the acid in it helps to break down the muscle fibers in the beef, resulting in a fork-tender texture.
4 cups Oklahoma BBQ Sauce – both sweet and tangy, this is the best BBQ sauce ever! It has just the right amount of spice from three different kinds of ground peppers, and it perfectly complements the pulled beef.

How to Make Slow Cooker Pulled Beef

Here’s all you have to do to prepare this delicious pulled beef. I recommend starting the day before serving because the total cook time is anywhere from 8 to 16 hours:

Prep roast.
Rinse meat and pat dry with paper towel. Season all over with salt and pepper.
Sear roast.
Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
Put all ingredients in slow cooker; cook.
Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
Drain, shred.
Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid. Shred the meat with two forks.
Cook shredded meat with sauce.
Return shredded beef to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours.
Adjust seasoning.
Taste and stir in more sauce if desired.

Tips for Achieving Tender and Flavorful Pulled Beef

Achieving tender and flavorful pulled beef requires attention to detail and a few key tips to ensure the best results:

Select the right cut of beef. Opt for a well-marbled cut like chuck roast, as the intramuscular fat will melt during cooking, keeping the meat moist and tender.
Don’t skip the searing step. This caramelization not only adds flavor but also helps to lock in the meat’s natural juices.
Be patient. Low and slow is the key to tender pulled beef. Resist the urge to rush the cooking time, as this can result in tough, chewy meat.
Pick the right BBQ sauce. If you opt for another homemade barbecue sauce (or purchased) instead of our recipe, choose a high-quality, tangy sauce that complements the richness of the beef and enhances its savory notes. Try to find one that has a touch of sweetness, too, to balance out the flavors.

Serving Suggestions and Side Dishes

My favorite way to serve this recipe is as BBQ beef sandwiches. Brioche buns, pretzel buns, or even ciabatta rolls are excellent choices that are sturdy enough to hold the meat. Whatever kind of bun you use, brush the insides with butter and lightly toast before filling.

Here are some recommended side dishes that pair perfectly with these BBQ Beef Sandwiches for a delicious meal:

Dorothy’s Potato Salad
Lemon Mayonnaise Coleslaw Recipe
Easy Corn Pudding Recipe
Corn and Prosciutto Salad
Tossed green salad with Dijon Mustard Vinaigrette

For a large gathering, add our Turkey Sloppy Joes as a second sandwich option for non-beef eaters.

Variations and Substitutions for Slow Cooker Pulled Beef Recipe

While I think these BBQ Beef Sandwiches made with pulled beef are amazing as is, here are a few ways you can modify this recipe to make it your own:

Use beef brisket instead of chuck roast.
Go even further and use shredded pork shoulder, pork roast or pork butt for a BBQ pork sandwich!
Substitute apple cider vinegar for the Worcestershire sauce.
Simply use water to slow cook the beef instead of beef broth.
Use your own homemade BBQ Sauce or purchased.

And, here’s another way to serve this pulled beef: as a quesadilla. Sprinkle shredded gouda or pepper jack cheese inside a large flour tortilla. Fill with pulled beef. Top with more cheese, then a second tortilla. Place in a hot, large skillet sprayed with cooking spray and cook on one side until browned and cheese is melting. Flip over and cook until the cheese is fully melted and the second side is browned.

Storing and Reheating Leftover Pulled Beef

If you make this pulled beef recipe ahead of time or have leftovers, allow it to cool to room temperature then place in an airtight container and refrigerate, It will last for up to 4 days.

To reheat, place pulled beef in a saucepan with a splash of beef broth or water. Cover and heat over low heat, stirring occasionally, until the beef is warmed through. Alternatively, reheat the pulled beef in the microwave, using short intervals and stirring in between to ensure even heating.

BBQ Beef Sandwiches

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Print Recipe

Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling your kitchen.

Prep Time: 5 minutes
Cook Time: 720 minutes
Total Time: 12 hours 5 minutes
Yield: 8 to 10 servings