Source: Midwest Living

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Recipe Summary test

prep:
25 mins
grill:
30 mins
stand:
10 mins
total:
65 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

For the vinaigrette:
  • 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.

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  • 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.

  • 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.

Nutrition Facts

293 calories; fat 8g; cholesterol 73mg; saturated fat 2g; carbohydrates 26g; insoluble fiber 3g; protein 29g; vitamin a 145.8IU; vitamin c 7.1mg; sodium 296mg; calcium 30.3mg; iron 2.3mg.
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