Grilled Pork Tenderloin Salad with Raspberry-Dijon Vinaigrette

1. 1

   Mix dressing and mustard until well blended.

2. 2

   Remove 1 quart of the dressing mixture (or 1/2 cup for trial recipe) for use when cooking pork.

3. 3

   Grill pork until cooked through (160F), brushing with the reserved dressing mixture during the last 5 minutes of the grilling time.

4. 4

   Remove from heat; let stand 2 minutes.

5. 5

   Cut pork across the grain into 1/4-inch-thick slices.

6. 6

   Toss greens, apples and onions in large bowl.

7. 7

   For each serving: Place 2 cups of the greens mixture on salad plate; top with about 3 oz.

8. 8

   of the pork.

9. 9

   Drizzle with 2 Tbsp.

10. 10

    of the remaining dressing mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.