Roasted pork tenderloins sliced and served over salad greens. Tenderloins are roasted over high heat to sear the outside and lock in the juices. Salad greens are mixed with pineapple chunks, red bell pepper, and walnuts. The salad is tossed with a fresh lime and honey dressing. This is a great dish to serve as a light supper any time of year.
Cook's Notes:
You should all the time cook pork to an internal climatic characteristic approaching 160 F. To insure that all potentially harmful germs are killed.
Chicken Salad
Cajun Pork Tenderloin with Pineapple Salad and Citrus Honey Dressing
Ingredients:
Pork:
1 or 2 Pork Tenderloins (2 pounds total)
Olive Oil Cooking Spray
1 tablespoon Cajun Seasoning
Pineapple Salad:
1 (16 ounces) can Pineapple Chunks
1/2 cup Pineapple or Apple Juice
1 Red Bell Pepper, diced
4 cups Mixed Greens (baby spinach or spring mix)
1 cup of chopped Black Walnuts
1/2 Cantaloupe, sliced thinly
Dressing:
1 teaspoon Fresh Lime Zest
1/4 cup Fresh Lime Juice
1 tablespoon Honey
1 teaspoon Cajun Seasoning
pinch Cayenne Pepper
Preparation:
Pork Tenderloins:
1. Preheat oven to 425 F.
2. Spray the tenderloins with olive oil spray. Coat all sides with Cajun seasoning.
3. Place tenderloins in baking dish and roast 30-40 minutes or until a meat thermometer in the town of one tenderloin reaches 160 F.
Salad:
1. Place cantaloupe slices across half of supper plate in fan pattern.
2. Add pineapple chunks, walnuts, diced bell pepper and salad green to large salad bowl.
3. Add fresh lime zest, fresh lime juice, honey, Cajun seasoning, and cayenne pepper to blender. Blend until smooth.
4. Pour half the dressing over the salad and toss to coat.
5. Spoon salad onto plate opposite cantaloupe.
6. Slice tenderloin crosswise into ½" thick slices.
7. Fan pork slices over salad greens. Drizzle remaining dressing over pork.
Cajun Pork Tenderloin With Pineapple Salad and Citrus Honey Dressing
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