Warm Pork Salad Dijonnaise
Because the tenderloin is cut so thinly, it cooks very quickly. Serve with warm rolls.
1 1/2 pounds (2 whole) pork tenderloin, sliced 1/4-inch thick
9 cups torn assorted salad greens
3 hard-boiled eggs, sliced
2 avocados, peeled and sliced
2 cups halved cherry tomatoes
4 teaspoons olive oil - divided use
1 tablespoon minced shallots
1/4 teaspoon salt
1/3 cup red wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon granulated sugar
1/3 cup crumbled blue cheese
- Arrange salad greens, eggs, avocados and cherry tomatoes on large individual salad plates.
- Heat 2 teaspoons oil in large skillet. Brown and cook pork with shallots over medium-high heat for 5 minutes; sprinkle with salt. Remove pork; arrange on salad greens.
- Add remaining olive oil, vinegar, mustard and sugar to skillet. Cook and stir constantly until dressing comes to a boil. Drizzle over salads; sprinkle with cheese.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.