Tropical Spinach Salad With Grilled Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (1-pound) pork tenderloins |
citrus marinade |
2 (6-ounce) bags fresh baby spinach |
2 mangoes, peeled and sliced |
1 medium-size red onion, sliced |
1 (3-ounce) package goat cheese, crumbled |
1 cup fresh raspberries |
1/2 cup chopped pistachio nuts |
fresh basil vinaigrette |
Directions:
1. Place pork tenderloins in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.
2. Remove pork tenderloins from marinade, discarding marinade.
3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes before slicing.
4. Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and sliced tenderloin. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.
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