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Roasted Pork Tenderloin Salad
With Lemon-Blue Cheese Vinaigrette
Serves: 6
Ingredients
2 lbs pork tenderloin
1/3 cup fresh squeezed lemon juice
1 cup olive oil
1 ½ cups crumbled Maytag Blue Cheese
1 tsp garlic minced
salt and pepper
6 cups mixed baby greens (frisce, baby arugula, mesclun mix)
18 cherry tomatoes cut in half
1 cup toasted pecans
1 pear, thinly sliced
Method
- Vinaigrette: Place the lemon juice in a bowl and slowly whisk in the olive oil. Whisk in 1 cup of the blue cheese, minced garlic and season with salt and pepper. To prepare the greens: Toss the greens; add the remaining 1/2 cup blue cheese.
- To prepare pork tenderloin: Season pork tenderloin well with salt and pepper. Sear in an extremely hot skillet and place skillet with pork in the oven. Roast for about 6 - 7 minutes till medium.
- Remove; allow tenderloin to rest 5 minutes. Slice thin on the bias.
- Assembly: Thin slice the pear; fan on a plate. Place greens and tomatoes on top of pears; layer sliced pork, overlapping. Sprinkle with toasted pecans; drizzle with more dressing.
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