Grilled Pork Tenderloin and Dried Cherry Salad

Grilled Pork Tenderloin and Dried Cherry Salad

Blogger Cindy Ensley of Hungry Girl por Vida grills up a pork tenderloin and dried cherry salad.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

2 to 4

servings

Pork
1
large or 2 small pork tenderloins (1 1/2 lb)
2
tablespoons olive oil
2
cloves garlic
2
tablespoons chopped fresh rosemary
2
teaspoons coarse ground black pepper
1
teaspoon kosher (coarse) salt
Salad
6
cups loosely packed baby lettuce
1
oz Gorgonzola cheese
1/2
cup dried sour cherries
1/4
cup sliced red onion
1/4
cup toasted sliced almonds
Dressing
1/4
cup olive oil
2
tablespoons red wine vinegar
2
tablespoons unsweetened tart cherry juice
1
tablespoon finely chopped shallot
1
teaspoon Dijon mustard
1
teaspoon honey
1/4
teaspoon kosher (coarse) salt
1/4
teaspoon pepper
  1. Rub pork with 2 tablespoons olive oil, the garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt. Place in nonmetal dish; refrigerate 30 minutes or more to marinate.
  2. Heat gas or charcoal grill. Remove pork from marinade; discard marinade. Insert ovenproof meat thermometer into pork so tip is in thickest part. Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145°F (temperature will rise to 160°F after resting). Remove pork from grill; wrap tightly with foil. Let stand at least 20 minutes before slicing.
  3. Meanwhile, rinse and spin-dry lettuce. Divide among plates (2 hearty or 4 smaller salads). Slice onion; soak in dish of ice water 5 minutes to remove any astringent onion flavor. Pat dry; sprinkle over salads. Crumble cheese; sprinkle over salads. Sprinkle cherries and almonds over top. Refrigerate salads until ready to serve.
  4. In small jar, shake Dressing ingredient vigorously to emulsify.
  5. At serving time, top salads with slices of pork; drizzle with dressing. Serve immediately.
Makes 2 to 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Soaking the sliced onions in ice water removes any astringency and leaves behind a mellow sharpness that doesn’t over-power the salad.
Allowing the pork to marinate with the oil and seasoning ensures flavorful pork—30 minutes will work, but an hour or two is even better.
Don’t like almonds or Gorgonzola cheese? Any combination of nuts and cheeses would be nice in this salad—walnuts and feta, pecans and goat cheese? Make it your own!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.