Italian Bread Salad with Cubes of Pork Tenderloin
Wait to add the bread cubes until the last minute—you want them to soak in the juices, but not so much the bread becomes soggy.
Parmesan Cream Dressing:
2 cups cooked cubed pork tenderloin (about 3/4 pound)
2 small (about 3 ounces each) French baguettes, cut into 1/2-inch cubes (about 6 cups)
1 (14.5-ounce) can diced tomatoes, undrained
1/3 cup peeled, seeded, chopped cucumber
3 tablespoons minced red onion
3 tablespoons olive oil
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Salt and ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
- Toast bread cubes on baking sheet in 450°F (230°C) oven until toasted, about 15 minutes.
- Meanwhile, in large shallow serving bowl, toss together tomatoes and juice with pork, cucumber and onion.
- In small bowl, combine oil, basil, vinegar, garlic and salt and pepper. Toss dressing with pork mixture; add toasted bread cubes and sprinkle with cheese. Serve immediately.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.