Warm Pork Salad Dijonnaise

Name: Warm Pork Salad Dijonnaise
Total time: 1500 s
Yield: 6 servings
Ingredients: 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

Pork

12Ingredients

┅Calories

25Minutes

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

Ingredients

servings:

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)

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Directions

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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