• 1 pork tenderloin (about 1 pound)
  • 1/4 cup italian dressing
  • 6 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons worcestershire sauce
  • 4 drops hot pepper sauce
  • 1 teaspoon olive oil
  • 6 cups romaine lettuce (chopped)
  • 3/4 cup croutons
  • 2 tablespoons parmesan cheese (grated)
  • pepper (freshly ground, to taste)


  1. Slice tenderloin in half lengthwise, then in 1/4-inch-thick slices; place in self-sealing bag, add dressing, seal bag and marinate an hour in refrigerator.
  2. For dressing, in small bowl stir together mayonnaise, lemon juice, Worcestershire and hot pepper sauce; set aside.
  3. Heat oil in large skillet over high heat. Drain marinade from pork, discarding marinade. Stir-fry pork 3-4 minutes, until lightly browned.
  4. In large serving bowl toss together pork, romaine, reserved dressing, croutons and Parmesan. Season to taste with pepper and serve with hot French bread.
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