Pork Tenderloin-and-Tomato Salad

Southern Living
Save the crumbled bacon from the dressing to scatter over the salad.
Makes 4 servings


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1 (1-lb.) pork tenderloin
1 tablespoon coarsely ground pepper
3/4 teaspoon salt
2 tablespoons olive oil
1 (5-oz.) package spring mix, thoroughly washed
3 large tomatoes, cut into 1/2-inch-thick slices
Garnish: cooked and crumbled bacon


Prep: 15 Minutes
Cook: 20 Minutes
Bake: 15 Minutes
Stand: 12 Minutes

1. Remove silver skin from tenderloin, leaving a thin layer of fat.

2. Preheat oven to 400°. Rub pepper and salt over pork. Cook pork in hot oil in a large skillet over medium-high heat 5 minutes on all sides or until browned. Transfer pork to a 13- x 9-inch pan.

3. Bake at 400° for 15 minutes or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 to 12 minutes or until thermometer registers 160°.

4. Cut pork into 1/4-inch-thick slices. Divide greens among 4 plates; arrange tomato slices and pork over greens. Serve immediately with Warm Bacon Vinaigrette. Garnish, if desired.

Created date

August 2008