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Grilled Tenderloin Salad

 Grilled Tenderloin Salad
During our hot summers, I rely on salads. In this recipe, the pork is grilled so I can stay out of the kitchen.
5 ServingsPrep/Total Time: 30 min.


  • 1/2 cup orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon grated orange peel
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon coarsely ground pepper
  • SALAD:
  • 1 pork tenderloin (1 pound)
  • 10 cups torn mixed salad greens
  • 2 seedless oranges, sectioned and cut into bite-size pieces
  • Chopped pistachios and cashews, optional


  • In a small bowl, combine all dressing ingredients; cover and chill
  • until serving.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill pork, covered, over medium heat
  • or broil 4 in. from the heat for 9-11 minutes on each side or until
  • a thermometer reads 145°. Let stand for 5 minutes before slicing.
  • Thinly slice tenderloin. Just before serving, place greens on a
  • serving plate; top with oranges and pork. Drizzle with dressing.

2 of 2

Grilled Tenderloin Salad (continued)

Directions (continued)

  • Sprinkle with nuts if desired. Yield: 5 servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared without nuts) equals 2-1/2 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat; also 233 calories, 99 mg sodium, 54 mg cholesterol, 14 gm carbohydrate, 21 gm protein, 9 gm fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.