Pork Tenderloin Salad Recipe

Pork Tenderloin Salad Recipe

  • 1/4 cup orange juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon grated gingerroot
  • 1 tablespoon fresh rosemary
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/8 teaspoon black pepper
  • 3/4 pound pork tenderloin
  • 1/2 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 8 cups mixed greens, such as chicory, spinach, romaine lettuce, arugula, or watercress
  1. In a small bowl, whisk the orange juice, soy sauce, honey, gingerroot, rosemary, oil, garlic, and pepper.
  2. Place the pork in a medium bowl, and pour the orange-soy sauce marinade over it, turning it to coat all sides. Cover with plastic wrap; refrigerate at least 1 hour.
  3. Remove the pork from the marinade and transfer it to a 9-inch (23-cm) pie plate. Bake at 400 degrees F (200 degrees C) until a meat thermometer inserted in the thickest part reads 160 degrees F (70 degrees C), 35 to 40 minutes. Remove from the oven and let stand about 10 minutes before carving into 1/4- to 1/2-inch (5-mm to 1-cm) slices.
  4. In a small bowl, whisk the vinegar and mustard. Place the greens in a large bowl. Drizzle with the dressing and toss well. Top with the pork slices.
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