Asian Pork Tenderloin Salad

Posted on May 2, 2011 by admin-F0RS3
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Dinner

5 minutes

20-25 minutes

6

    • 2
      2
      Canadian Pork Tenderloins, well trimmed, about 12 oz/375 g each
    • 2 tsp
      10 mL
      coarse black pepper
    • 1 tsp
      5 mL
      brown sugar
    • 1/2 tsp
      2 mL
      cinnamon
    • 1/4 tsp
      1 mL
      ground cloves
    • 1/4 tsp
      1 mL
      salt
    • 1/2 tsp
      2 mL
      ground ginger
    • 1 1/2 tsp
      7 mL
      anise seeds, crushed
    • 9 cups
      2.25 L
      mixed baby greens
    • 2
      2
      peaches, sliced
    • 2
      2
      oranges, peeled and sliced
    • 1/3 cup
      75 mL
      raspberry vinaigrette dressing

Directions

Combine spices in a small bowl. Rub spice mixture evenly over all surfaces of tenderloins. (Pork may be covered and refrigerated up to several hours at this point to boost flavours.) Preheat barbecue on high; reduce heat to medium. Grill pork on a lightly oiled grill over medium heat for about 20-25 minutes to an internal temperature of 155-160ºF (68-70ºC). Turn once or twice. Remove to a cutting board or plate. Tent loosely with foil; let rest 5 minutes before slicing. Arrange pork slices on top of mixed greens and sliced fruits. Drizzle with raspberry vinaigrette.


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