Pork Tenderloin Salad with Frisée, Apples, and Cider Dressing | Pork Recipes | Weber JP

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