Pork Tenderloin-And-Tomato Salad

• 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
• Garnish: cooked and crumbled bacon

1. Remove silver skin from tenderloin, leaving a thin layer of fat.
2. Preheat oven to 400u0b0. 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 400u0b0 for 15 minutes or until a meat thermometer inserted into thickest portion registers 155u0b0. Let stand 10 to 12 minutes or until thermometer registers 160u0b0.
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.

pork tenderloin, ground pepper, salt, olive oil, spring mix, tomatoes, bacon

Taken from www.myrecipes.com/recipe/pork-tenderloin-and-tomato-salad (may not work)