Try something different for dinner! This interesting entree salad tosses together pork, mandarin oranges, beets and goat cheese. The flavors will burst in your mouth. —Nanci Jenkins, Ann Arbor, Michigan
- 1 pork tenderloin (1/2 pound)
- 3 cups torn mixed salad greens
- 1 snack-size cup (4 ounces) mandarin oranges, drained
- 1/2 small red onion, thinly sliced
- 1/4 cup crumbled goat cheese
- 1/4 cup canned sliced beets, julienned
- 2 tablespoons minced fresh cilantro
- 1 teaspoon finely chopped seeded jalapeno pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- Grill pork, covered, over medium heat or broil 4 in. from heat for 8-10 minutes on each side or until a meat thermometer reaches 160°.
- Meanwhile, in a large bowl, combine the salad greens, oranges, onion, cheese, beets, cilantro and jalapeno. Transfer to a serving platter. Whisk the vinegar, oil and salt. Thinly slice pork; arrange over salad. Drizzle with dressing. Yield: 2 servings.
Originally published as Mandarin Pork Salad in Cooking for 2 Summer 2008, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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