Pork Tenderloin Salad with Frisée, Apples, and Cider Dressing | Pork Recipes | Weber SG
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Cooking tools:
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- Airtight container
Ingredients
- 60 milliliters frozen apple juice concentrate, thawed
- cider vinegar
- honey
- extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- pork tenderloins, each about 455 grams, trimmed of excess fat and silver skin
- light brown sugar
- 85 grams roughly chopped walnuts (about 3 ounces)
- dried thyme
- heads frisée, 170 to 200 grams total, trimmed and torn into bite-size pieces
- apple, unpeeled, halved, cored, and cut lengthwise into 3-millimeter slices
- 70 grams dried sweetened cranberries
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