"The belly rules the mind."--Spanish Proverb

Pork Tenderloin Salad Recipe

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This recipe for Pork Tenderloin Salad, by , is from Our Family & Friends Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Webster


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 160F.

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.

Raspberry Vinaigrette

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.

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Personal Notes:
I've doubled this recipe many times when I've had my girlfriends over for lunch. Serve with red or white wine and hot rolls!




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