Grilled Tenderloin Salad Recipe

Grilled Tenderloin Salad Recipe
Grilled Tenderloin Salad Recipe photo by Taste of Home
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Grilled Tenderloin Salad Recipe

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During our hot summers, I rely on salads. In this recipe, the pork is grilled so I can stay out of the kitchen.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • DRESSING:
  • 1/2 cup orange juice
  • 2 tablespoons olive or vegetable 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), trimmed
  • 10 cups torn salad greens
  • 2 seedless oranges, peeled and sliced
  • 1/4 cup chopped pistachios or cashews, optional

Directions

In a small bowl, combine all dressing ingredients; cover and chill. Grill pork, covered, over medium coals for 15-20 minutes or until meat thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes; thinly slice tenderloin. To serve, line large platter with greens; top with orange sections and tenderloin. Sprinkle with nuts if desired. Drizzle with dressing. Yield: 5 servings.
Originally published as Smoked Tenderloin Salad in Country Pork 1996, p11

Nutritional Facts

3 ounce-weight: 211 calories, 9g fat (2g saturated fat), 51mg cholesterol, 113mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

  • DRESSING:
  • 1/2 cup orange juice
  • 2 tablespoons olive or vegetable 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), trimmed
  • 10 cups torn salad greens
  • 2 seedless oranges, peeled and sliced
  • 1/4 cup chopped pistachios or cashews, optional
  1. In a small bowl, combine all dressing ingredients; cover and chill. Grill pork, covered, over medium coals for 15-20 minutes or until meat thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes; thinly slice tenderloin. To serve, line large platter with greens; top with orange sections and tenderloin. Sprinkle with nuts if desired. Drizzle with dressing. Yield: 5 servings.
Originally published as Smoked Tenderloin Salad in Country Pork 1996, p11

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