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Tenderloins Salad with Ginger Vinaigrette
Grill: 30 mins to 35 mins
Stand: 10 mins
Ingredients
- 4 green onions, finely chopped
- 1/4 cup chicken broth
- 1/4 cup lime juice
- 2 - 3 tablespoons grated fresh ginger
- 2 tablespoons olive oil
- 1 - 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 2 12 - 14 ounces pork tenderloins
- Salt and freshly ground black pepper
- 4 - 6 cups torn mixed salad greens
- 3 cups cooked and cooled wild rice
Directions
For the vinaigrette:1. In a small bowl, whisk together green onions, broth, lime juice, ginger, olive oil, honey, soy sauce, and garlic. Set aside. Lightly sprinkle tenderloins with salt and freshly ground black pepper.
2. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted in the meat registers 155 degree F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place the meat on a rack in a roasting pan, place on grill rack and grill as above.) Let meat stand 10 minutes before slicing.
3. To serve, toss mixed greens with half of ginger vinaigrette and arrange on a serving platter. Spoon cooled wild rice in center of greens. Arrange pork tenderloin slices on greens around the rice. Drizzle all with remaining vinaigrette. Makes 6 servings.
