Directions

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.