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Smoked Tenderloin Salad
This would work well with leftover grilled tenderloin or roast. Serve along with mini cornmeal muffins and a tall glass of tea.
- Rub surface of tenderloin well with liquid smoke. Roast at 450 degrees F. for 20 minutes until internal temperature on a thermometer reads 145 degrees F. Let rest 10 minutes.
- Meanwhile, mix together orange juice, vinegar, olive oil, orange zest, honey, mustard and pepper; set aside.
- Arranged lettuce, watercress and orange slices on individual plates. Slice tenderloin thinly and arrange over greens. Drizzle each salad with 1-2 tablespoons dressing. Garnish with chopped pistachios, if desired.