Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Asian Pork Tenderloin SaladPosted on May 2, 2011 by admin-F0RS3
- 22Canadian Pork Tenderloins, well trimmed, about 12 oz/375 g each
- 2 tsp10 mLcoarse black pepper
- 1 tsp5 mLbrown sugar
- 1/2 tsp2 mLcinnamon
- 1/4 tsp1 mLground cloves
- 1/4 tsp1 mLsalt
- 1/2 tsp2 mLground ginger
- 1 1/2 tsp7 mLanise seeds, crushed
- 9 cups2.25 Lmixed baby greens
- 22peaches, sliced
- 22oranges, peeled and sliced
- 1/3 cup75 mLraspberry vinaigrette dressing
Combine spices in a small bowl. Rub spice mixture evenly over all surfaces of tenderloins. (Pork may be covered and refrigerated up to several hours at this point to boost flavours.) Preheat barbecue on high; reduce heat to medium. Grill pork on a lightly oiled grill over medium heat for about 20-25 minutes to an internal temperature of 155-160ºF (68-70ºC). Turn once or twice. Remove to a cutting board or plate. Tent loosely with foil; let rest 5 minutes before slicing. Arrange pork slices on top of mixed greens and sliced fruits. Drizzle with raspberry vinaigrette.
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