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