Pork Tenderloin-and-Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Save the crumbled bacon from the dressing to scatter over the salad. Ingredients:
1 (1-lb.) pork tenderloin |
1 tablespoon coarsely ground pepper |
3/4 teaspoon salt |
2 tablespoons olive oil |
1 (5-oz.) package spring mix, thoroughly washed |
3 large tomatoes, cut into 1/2-inch-thick slices |
warm bacon vinaigrette |
garnish: cooked and crumbled bacon |
Directions:
1. Remove silver skin from tenderloin, leaving a thin layer of fat.
2. Preheat oven to 400°. Rub pepper and salt over pork. Cook pork in hot oil in a large skillet over medium-high heat 5 minutes on all sides or until browned. Transfer pork to a 13- x 9-inch pan.
3. Bake at 400° for 15 minutes or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 to 12 minutes or until thermometer registers 160°.
4. Cut pork into 1/4-inch-thick slices. Divide greens among 4 plates; arrange tomato slices and pork over greens. Serve immediately with Warm Bacon Vinaigrette. Garnish, if desired.
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