Grilled Pork Tenderloin Salad with Raspberry-Dijon Vinaigrette

  1. Mix dressing and mustard until well blended.
  2. Remove 1 quart of the dressing mixture (or 1/2 cup for trial recipe) for use when cooking pork.
  3. Grill pork until cooked through (160F), brushing with the reserved dressing mixture during the last 5 minutes of the grilling time.
  4. Remove from heat; let stand 2 minutes.
  5. Cut pork across the grain into 1/4-inch-thick slices.
  6. Toss greens, apples and onions in large bowl.
  7. For each serving: Place 2 cups of the greens mixture on salad plate; top with about 3 oz.
  8. of the pork.
  9. Drizzle with 2 Tbsp.
  10. of the remaining dressing mixture.

dressing, pork, mixed salad greens, red andor, red onions

Taken from www.kraftrecipes.com/recipes/grilled-pork-tenderloin-salad-raspberry-dijon-vinaigrette-97153.aspx (may not work)

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