Because the tenderloin is cut so thinly, it cooks very quickly. Serve with Cranberry Muffins.


  • 1 1/2 pounds pork tenderloin (sliced 1/4-inch thick)
  • 9 cups mixed salad greens (torn)
  • 4 eggs (hard-cooked, sliced)
  • 2 avocados (peeled and sliced)
  • 2 cups cherry tomatoes (halved)
  • 4 teaspoons olive oil (divided)
  • 1 tablespoon shallots (minced)
  • 1/4 teaspoon salt
  • 1/3 cup red wine vinegar
  • 1 tablespoon dijon (style mustard)
  • 1 teaspoon sugar
  • 1/3 cup blue cheese (crumbled)


  1. Arrange salad greens, eggs, avocados and cherry tomatoes on large individual salad plates. Heat 2 teaspoons oil in large skillet. Brown and cook pork with shallots over medium-high heat for 5 minutes; sprinkle with salt. Remove pork; arrange on salad greens. Add remaining olive oil, vinegar, mustard and sugar to skillet. Cook and stir constantly until dressing comes to a boil. Drizzle over salads; sprinkle with cheese.
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