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Tropical Spinach Salad With Grilled Pork Tenderloin

Yield Makes 6 servings


  • 2 (1-pound) pork tenderloins
  • Citrus Marinade
  • 2 (6-ounce) bags fresh baby spinach
  • 2 mangoes, peeled and sliced
  • 1 medium-size red onion, sliced
  • 1 (3-ounce) package goat cheese, crumbled
  • 1 cup fresh raspberries
  • 1/2 cup chopped pistachio nuts
  • Fresh Basil Vinaigrette

How to Make It

  1. Place pork tenderloins in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.

  2. Remove pork tenderloins from marinade, discarding marinade.

  3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes before slicing.

  4. Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and sliced tenderloin. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.