Grilled Pork Tenderloin Salad with Balsamic Blue Cheese Vinaigrette
salad is fancy enough for company, but easy enough to make any day of the week!
Delicious served with crusty artisan
bread from our bakery.
Preparation time: 1 hour 15 minutes (including 30 minutes
- ¼ cup + 3
tablespoons Lunds & Byerlys Balsamic Vinegar, divided
- 2 tablespoons olive
- 1 teaspoon minced
- ½ teaspoon salt
- ¼ teaspoon ground
- 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
- 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.
- 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.
pork to platter; cover with foil and allow to stand about 10 minutes before slicing
into thin slices.
- 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.
mixed greens on large serving platter; layer sliced pork over greens.
vinaigrette over pork and greens. Garnish with additional blue cheese crumbles