https://youtube.com/watch?v=hF8JKRi1axs%3Frel%3D0%22+allowfullscreen%3E%3C
Buffalo-Style Pork Tenderloin Salad
25 mins |
Servings:
4 |
Prep:
10 mins |
Cook:
15 mins
https://youtube.com/watch?v=hF8JKRi1axs%3Frel%3D0%22+allowfullscreen%3E%3C
Buffalo-Style Pork Tenderloin Salad
25 mins
Servings:
4
Prep:
10 mins
Cook:
15 mins
Buffalo-Style Pork Tenderloin Salad
25 mins
Servings:
4
Prep:
10 mins
Cook:
15 mins
Ingredients
Ingredients
- 1 pork tenderloin, well trimmed, about 12 oz (0.375 kg)
- 2 Tbsp (25 mL) canola oil
- 2 cloves garlic, minced
- 2 tsp (10 mL) soy sauce
- 2 Tbsp (25 mL) hot Asian chili sauce
- 1 1/2 tsp (7 mL) prepared mustard
- 1 Tbsp (15 mL) lemon juice
- Salt and pepper to taste
- 1 pkg spring mix salad greens
- 1/4 cup (50 mL) crumbled blue cheese (optional)
- Bottled ranch dressing
Method
- Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat.
- In small glass bowl, stir together oil, garlic, soy sauce, chili sauce, mustard, lemon juice, salt and pepper.
- Place pork and marinade in a resealable plastic bag. Seal bag and refrigerate 2-24 hours.
- Remove pork from marinade; discard marinade.
- Cook pork in grill pan, about 5-7 minutes per side.
- Remove pork to a cutting board; 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 ranch dressing.