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Honey Citrus Vinaigrette Kale Salad with Summer Grilled Pork Tenderloin & Mustard Glaze
PORK16Ingredients
100Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 2 bunches fresh green kale (stems and ribs removed, torn into bite-sized pieces)
- 1/2 cup dried cranberries (or cherries)
- 1/2 cup fresh fruit (such as apples, berries etc.)
- 1/2 red onion (thinly sliced)
- 1/2 cup sunflower seeds
- 1/2 cup queso fresco
- 1 medium orange (juiced)
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar (plus more to taste)
- 1/8 tsp. ground cinnamon
- 1/4 cup honey
- 2 pork tenderloins (or up to 3, remove silver skin)
- olive oil (for brushing on pork)
- kosher salt (or sea salt)
- freshly cracked black pepper
- 1/2 cup whole-grain mustard
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Directions
- For the kale salad, combine cranberries, fresh fruit, onion, sunflower seeds, and queso fresco with the chopped kale in a large bowl. Separately, whisk together the orange juice, olive oil, sherry vinegar, ground cinnamon, and honey and toss with the salad. Tossing with the hands works best to fully incorporate the flavors on each piece of kale.
- Refrigerate for at least an hour while you are working with your pork to allow the flavors to develop.
- For the pork, preheat your grill or grill pan to medium high heat.
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