3/4 - 1 lb. pork tenderloin, trimmed
1 T seasoned pepper blend
1 t dried basil
2 cloves garlic, finely minced
8 c torn assorted greens
1 small red onion, thinly sliced
1 c sliced strawberries
1 avocado, cubed
Raspberry Vinaigrette (recipe follows)
In small dish, combine seasoned pepper blend, basil, and garlic. Rub evenly over pork tenderloin. Place on grill or broiler pan, and cook, turning halfway through cooking time, until internal temperature registers 160ºF.
In large salad bowl, combine greens, red onion, strawberries, and avocado. When ready to serve, toss with Raspberry Vinaigrette, and top wit thinly sliced pork tenderloin.
1/2 c sugar
1/3 c white wine vinegar
1/4 c finely chopped onion
1 t dry mustard
1 t salt
1 c vegetable oil
1 c (1/s pt.) fresh or frozen raspberries
Place sugar, vinegar, onion, mustard, and salt in work bowl of food processor fitted with steel knife blade; process for 5 seconds. With machine running, slowly pour oil through feed tube, processing until dressing is thick. Add raspberries and process until smooth. Store in refrigerator up to 3 weeks. Makes 1 1/2 c dressing.