3 years ago

Grilled Pork Tenderloin Salad with Balsamic Blue Cheese Vinaigrette

This flavorful
salad is fancy enough for company, but easy enough to make any day of the week!
Delicious served with crusty artisan
from our bakery.

4 servings

Preparation time: 1 hour 15 minutes (including 30 minutes
marinating time)


  • ¼ cup + 3
    tablespoons Lunds & Byerlys Balsamic Vinegar, divided
  • 2 tablespoons olive
  • 1 teaspoon minced
    garlic, divided
  • ½ teaspoon salt
  • ¼ teaspoon ground
    black pepper
  • 1 (12-16
    ounce) All-Natural Pork Tenderloin
  • ¼ cup extra
    virgin olive oil
  • 2 teaspoons Dijon
  • ⅓ cup blue cheese crumbles
  • 2 (5-ounce) packages
    mixed salad greens


  1. In small
    bowl, combine ¼ cup of the vinegar, olive oil, ½ teaspoon of the garlic, salt
    and pepper. Place pork in food storage bag. Pour marinade over pork; seal bag.
    Refrigerate for 15-30 minutes.
  2. Spray grill
    rack with nonstick cooking spray. Using direct heat cooking method, arrange
    pork on grill rack over medium-high heat. (Discard marinade used on pork.)
    Grill, covered, turning occasionally, until instant-read meat thermometer
    registers 155 F, around 18-20 minutes.
  3. Transfer
    pork to platter; cover with foil and allow to stand about 10 minutes before slicing
    into thin slices.
  4. In a small
    bowl, whisk remaining balsamic vinegar and garlic with the Dijon mustard.
    Slowly whisk in extra virgin olive oil to combine. Gently stir in blue cheese.
  5. Arrange
    mixed greens on large serving platter; layer sliced pork over greens.
  6. Pour
    vinaigrette over pork and greens. Garnish with additional blue cheese crumbles
    if desired.