Asian Pork Tenderloin Salad
Posted May 2, 2011 by
Ready Time 0 min Servings: 6 s


  • Canadian Pork Tenderloins, well trimmed, about 12 oz/375 g each
  • coarse black pepper
  • brown sugar
  • cinnamon
  • ground cloves
  • salt
  • ground ginger
  • anise seeds, crushed
  • mixed baby greens
  • peaches, sliced
  • oranges, peeled and sliced
  • raspberry 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.