This would work well with leftover grilled tenderloin or roast. Serve along with mini cornmeal muffins and a tall glass of tea.


  • 1 pound pork tenderloin
  • 1/4 cup liquid smoke
  • 1/4 cup orange juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon orange zest (grated)
  • 2 teaspoons honey
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon black pepper (coarsely ground)
  • 1 bunch butter lettuce (torn)
  • 1 bunch watercress (coarsely chopped)
  • 2 oranges (peeled and sliced)
  • 1/4 cup pistachios (shelled and chopped, optional)


  1. 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.
  2. Meanwhile, mix together orange juice, vinegar, olive oil, orange zest, honey, mustard and pepper; set aside.
  3. 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.
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