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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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. Ingredients:
dressing: |
1/2 cup orange juice |
2 tablespoons olive 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) |
10 cups torn mixed salad greens |
2 seedless oranges, sectioned and cut into bite-size pieces |
chopped pistachios and cashews, optional |
Directions:
1. In a small bowl, combine all dressing ingredients; cover and chill until serving.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
3. Thinly slice tenderloin. Just before serving, place greens on a serving plate; top with oranges and pork. Drizzle with dressing. Sprinkle with nuts if desired. Yield: 5 servings.
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