https://youtube.com/watch?v=hF8JKRi1axs%3Frel%3D0%22+allowfullscreen%3E%3C

Buffalo-Style Pork Tenderloin Salad

Clock Icon 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

Clock Icon 25 mins
Servings: 4
Prep: 10 mins
Cook: 15 mins

Buffalo-Style Pork Tenderloin Salad

Clock Icon 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

  1. Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat.
  2. In small glass bowl, stir together oil, garlic, soy sauce, chili sauce, mustard, lemon juice, salt and pepper.
  3. Place pork and marinade in a resealable plastic bag. Seal bag and refrigerate 2-24 hours.
  4. Remove pork from marinade; discard marinade.
  5. Cook pork in grill pan, about 5-7 minutes per side.
  6. Remove pork to a cutting board; tent loosely with foil and let rest 5 minutes before slicing.
  7. Arrange pork slices on salad greens.
  8. Add salad ingredients of your choosing.
  9. Sprinkle with crumbled blue cheese and drizzle with ranch dressing.