This delicious, easy to make light salad, is great for either lunch or dinner. The pork tenderloin cooks very quickly and is super lean and tender. I made this dish last night, after we attended the Saturday evening Easter services at our church and had dinner on the table within 30 minutes.
Where I’ve noted mixed dried fruit in the ingredients, I would suggest you personalize them according to your favorites. I’ve tried many combinations of different fruit over the years and have narrowed our preferences down to a mixture of dried cherries, cranberries and blueberries. It adds a nice little zing of tartness along with the creamy goat cheese. You can also add toasted walnuts and when in season, try adding some fresh sliced pears as well.
1 Pork tenderloin, cut into 1” thick slices
2 Pkgs. fresh spring greens, washed
1/2 Cup olive oil
1/4 Cup white wine vinegar
1 Tablespoon honey
1 Shallot, minced
1/2 Cup mixed dried fruit
1 Round goat cheese
Salt and Pepper
1) Pre-heat oven to 300 degrees and line a baking sheet with aluminum foil.
2) Spray a saucepan with cooking spray and place it on a burner set to medium-high heat.
3) Season the pork slices with salt and pepper and add them to the pan, searing them for two minutes on each side until browned and cooked through. Transfer the pork to the baking sheet and place it in the oven to keep warm.
4) Meanwhile, make the dressing by whisking the olive oil, vinegar, honey, shallot, salt and pepper (to taste) in a bowl until blended.
5) Place the greens in a large bowl and toss them with the dressing.
6) To serve, divide the dressed greens onto plates, sprinkle a generous amount of the dried fruit and goat cheese on top and then finish with slices of the pork tenderloin.