Pork Tenderloin-and-Tomato Salad

Pork Tenderloin-and-Tomato Salad

Save the crumbled bacon from the dressing to scatter over the salad.

  • Yield: Makes 4 servings


  • 1 none (1-lb.) pork tenderloin
  • 1 tablespoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 none (5-oz.) package spring mix, thoroughly washed
  • 3 none large tomatoes, cut into 1/2-inch-thick slices
  • none Warm Bacon Vinaigrette
  • none Garnish: cooked and crumbled bacon


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.


Go to Full Version of

Pork Tenderloin-and-Tomato Salad Recipe