Grilled Pork Tenderloin Salad | Midwest Living

Grilled Pork Tenderloin Salad

Grilled Pork Tenderloin Salad

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  • Makes: 4 servings
  • Prep 40 mins
  • Grill 30 mins

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  • 2 3/4 pounds pork tenderloins
  • Salt and pepper
  • 4 ounces whole green beans, cooked till crisp-tender (4 to 5 minutes) and drained
  • 2 tablespoons snipped fresh tarragon
  • 1 recipe Pancetta Vinaigrette (see recipe below)
  • 1/2 pound whole, tiny new potatoes, cooked until tender (10 minutes) and drained
  • 2 tablespoons snipped fresh sage
  • 2 tablespoons snipped fresh chives
  • 3 ears fresh corn, cooked in water or grilled* until tender
  • 4 cups torn romaine lettuce or mixed greens
  • 1 tomato, cut into thin wedges
  • 1/2 cup Greek black olives
  • Fresh herb sprigs


  1. Trim fat from tenderloins. Sprinkle tenderloins with salt and pepper. In a covered grill, arrange medium coals around a drip pan. Place tenderloins on grill rack over drip pan, but not over coals. Cover and grill for 30 minutes or until meat thermometer registers 160 degree F. Remove from the grill.
  2. Let pork tenderloins stand at room temperature until cool. Cut each tenderloin crosswise into 6 slices.
  3. Toss green beans with the snipped tarragon and 2 tablespoons of the Pancetta Vinaigrette. Toss potatoes with the snipped sage and 2 tablespoons of the Pancetta Vinaigrette. Toss tenderloin slices with the snipped chives and 2 tablespoons of the Pancetta Vinaigrette. Cut corn kernels off cobs. Toss corn with 2 tablespoons of the Pancetta Vinaigrette.
  4. To serve, arrange sliced pork on romaine lettuce or mixed greens in center of plate. Arrange vegetables, tomato wedges, and olives around the meat. Garnish with fresh herb sprigs. Pour remaining dressing over meat and vegetables. Serve at room temperature. Makes 4 servings.


  • * To grill corn, wrap each ear in foil. Grill on an uncovered grill over medium coals about 20 minutes or until tender, turning occasionally.

Make Ahead Tip

  • Arrange salad on plate, then cover and chill for up to 2 hours.

Pancetta Vinaigrette


  • 2 ounces pancetta or 3 slices bacon, chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 2/3 cup olive oil
  • freshly ground black pepper


  1. In a small skillet, cook pancetta or bacon, chopped, until crisp. Drain fat; set pancetta aside. In a small bowl, whisk together lemon juice and red wine vinegar. Whisk in Dijon-style mustard. Gradually whisk in olive oil until mixture is slightly thickened. Season with freshly ground pepper. Stir in pancetta. Cover and store in the refrigerator up to 1 week. Makes 1 cup.

Nutrition Facts

(Grilled Pork Tenderloin Salad)

Servings Per Recipe 4, chol. (mg) 115, sat. fat (g) 8, fiber (g) 5, sodium (mg) 757, cal. (kcal) 688, vit. A (RE) 453, calcium (mg) 111, pro. (g) 42, iron (mg) 5, carb. (g) 28, vit. C (mg) 34, Fat, total (g) 47

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