Grilled Pork Tenderloin and Dried Cherry Salad
Salad just got serious. The cherries and pork flavors blend beautifully in this main course salad. Enjoy with your favorite crusty bread from the
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Cooking tools:
- Salad spinner
- Grill
- Instant-read thermometer
- Chef's knife
- Cutting board
- Dish
- Mixing bowl
- Aluminum foil
- Plate
- Mason jar
- Measuring cup
- Measuring spoon
- Tongs
- Refrigerator
- Skillet
- Paper towel
Ingredients
- 1 large or 2 small Indiana Kitchen Pork Tenderloins (1 1/2 lbs)
- 2 Tablespoons olive oil
- 2 garlic cloves
- 2 Tablespoons chooped fresh rosemary
- 2 teaspoons coarse ground black pepper
- 1 teaspoon coarse kosher salt
- 6 cups baby lettuce loosely packed
- 1 oz Gorgonzola cheese
- 1/2 cup dried sour cherries
- 1/4 cup sliced red onion
- 1/4 cup sliced almonds toasted
- 1/4 cup olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons unsweetened tart cherry juice
- 1 Tablespoon finely chopped shallot
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon kocher (coarse) salt
- 1/4 teaspoon pepper
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