Tropical Spinach Salad With Grilled Pork Tenderloin

Ingredients

• 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

Preparation

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.