Fruited Pork Tenderloin Salad
Slightly old fashioned, this salad has a contemporary twist with the addition of stir-fried pork tenderloin.
1 pork tenderloin, cut lengthwise into 1/8-inch strips, then into strips 4x1-inch
1/4 cup grapefruit juice
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 teaspoon poppy seed
2 teaspoons honey
1 teaspoon Dijon-style mustard
2 teaspoons vegetable oil
6 cups mixed salad greens
2 small red grapefruit, peeled and sectioned
1 1/2 cups green seedless grapes, halved
1 cup fresh strawberries, hulled and sliced
- In small bowl whisk together grapefruit juice, vinegar, 1 tablespoon oil, poppy seed, honey and mustard until well blended; set aside.
- Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add pork strips; cook about 3 minutes or until pork is lightly browned.
- On each of four dinner plates place 1 1/2 cups greens, top with pork strips and arrange grapefruit sections, grapes and strawberries around pork. Spoon dressing over salads.
Makes 4 servings.
Recipe and photograph courtesy of National Pork Board.