Buffalo-Style Pork Tenderloin Salad

Pork Tenderloin Salad


Earls pork tenderloin (well trimmed - 12oz)
2 tbsp
canola oil
cloves garlic (minced)
2 tsp
soy sauce
2 tbsp
hot Asian chili sauce
1/2 tbsp
prepared mustard
1 tbsp
lemon juice
to taste
salt and pepper
1 pkg
spring mix salad greens
1/4 c
crumbled blue cheese (optional)
bottled ranch dressing


Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat. In a small glass bowl, stir together oil, garlic, soy sauce, chili sauce, mustard, lemon juice, salt and pepper. Place pork and marinade in a zip lock bag. Seal bag and refrigerate 2 to 24 hours. Remove pork from marinade and pat dry. Discard marinade.

Cook pork in a non-stick skillet or grill pan, about 5-7 minutes per side. Remove pork to a cutting board or plate. Tent loosely with foil and let rest 5 minutes before slicing. Arrange pork slices on salad greens. Add salad ingredients of your choosing. Sprinkle with crumbled blue cheese and drizzle with your favourite style of ranch dressing.

Earls Meat Market

Yield: 4 Servings
Category: Salad & Dressing