Pork Tenderloin and Tomato Salad

Ingredients for Salad:

1 1-lb. pork tenderloin
1 Tbsp. coarsely ground pepper
¾ tsp. salt
2 Tbsp. olive oil
1 5 oz. package spring mix, thoroughly washed
3 large tomatoes, cut into ½ inch thick slices
Garnish:  cooked and crumbled bacon
Ingredients for Warm Bacon Vinaigrette:
4 bacon slices
4 Tbsp. minced shallot
2 Tbsp. minced garlic
3 Tbsp. brown sugar
6 Tbsp. orange juice
5 Tbsp. balsamic vinegar
3 Tbsp. ground mustard
1/3 cup olive oil
½ tsp. salt
Directions for Salad:
  1.  Preheat oven to 400 degrees. 
  2. Rub pepper and salt over pork.  Cook in hot oil in a large skillet over medium-high heat 5 minutes on all sides or until browned.  Transfer to a 13x9 inch pan.
  3. Bake for 15 minutes or until a meat thermometer registers 155 degrees.  Let stand 10 to 12 minutes.
  4. Cut pork into ¼ inch slices.  Divide greens among 4 plates; arrange tomato slices and pork over greens.
  5. Serve immediately with Warm Bacon Vinaigrette.
Directions for Dressing:
  1.  Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp.  Remove bacon and drain on paper towel; crumble for garnish.   Reserve 2 Tbsp. drippings in skillet. 
  2. Cook shallots and garlic in hot drippings over medium heat, stirring occasionally, 3 minutes or until tender.  Add brown sugar and cook, stirring constantly, 1 minute or until sugar is dissolved.
  3. Process shallot mixture, orange juice and remaining ingredients in a blender until combined.

Cooking With Crevolyn
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