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Description
Because the tenderloin is cut so thinly, it cooks very quickly. Serve with Cranberry Muffins.
Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. pork tenderloin (sliced 1/4-inch thick)
- 9 cups mixed salad greens (torn)
- 4 eggs (hard-cooked, sliced)
- 2 avocados (peeled and sliced)
- 2 cups cherry tomatoes (halved)
- 4 tsp. olive oil (divided)
- 1 Tbsp. shallots (minced)
- 1/4 tsp. salt
- 1/3 cup red wine vinegar
- 1 Tbsp. dijon (style mustard)
- 1 tsp. sugar
- 1/3 cup blue cheese (crumbled)
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Directions
- Arrange salad greens, eggs, avocados and cherry tomatoes on large individual salad plates. Heat 2 teaspoons oil in large skillet. Brown and cook pork with shallots over medium-high heat for 5 minutes; sprinkle with salt. Remove pork; arrange on salad greens. Add remaining olive oil, vinegar, mustard and sugar to skillet. Cook and stir constantly until dressing comes to a boil. Drizzle over salads; sprinkle with cheese.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol220mg73% |
| Sodium360mg15% |
| Potassium1080mg31% |
| Protein32g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A100% |
| Vitamin C40% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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