Prep Time: 20 min / Cook Time: 5 min
1 1/2 pounds pork tenderloin (2 whole), sliced 1/4 inch thick
9 cups torn assorted salad greens
3 hard-cooked eggs, sliced
2 avocados, peeled and sliced
2 cups halved cherry tomatoes
4 teaspoons olive oil, divided
1 tablespoon minced shallots
1/4 teaspoon salt
1/3 cup red wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon sugar
1/3 cup crumbled blue cheese
Servings: 6
1. Arrange salad greens, eggs, avocados and cherry tomatoes on large individual salad plates.
2. 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.
3. Add remaining olive oil, vinegar, mustard and sugar to skillet. Cook and stir constantly until dressing comes to boil. Drizzle over salads; sprinkle with cheese.
1 1/2 pounds pork tenderloin (2 whole), sliced 1/4 inch thick
9 cups torn assorted salad greens
3 hard-cooked eggs, sliced
2 avocados, peeled and sliced
2 cups halved cherry tomatoes
4 teaspoons olive oil, divided
1 tablespoon minced shallots
1/4 teaspoon salt
1/3 cup red wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon sugar
1/3 cup crumbled blue cheese
Servings: 6
1. Arrange salad greens, eggs, avocados and cherry tomatoes on large individual salad plates.
2. 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.
3. Add remaining olive oil, vinegar, mustard and sugar to skillet. Cook and stir constantly until dressing comes to boil. Drizzle over salads; sprinkle with cheese.
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