Pork Tenderloin and Spinach Salad
- Amount Per Serving
- Calories 437
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 57mg19%
- Sodium 921mg39%
- Potassium 320mg10%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 11g
- Protein 27g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Build your charcoal fire for indirect cooking
Cook Bacon until crisp and drain on paper towel
Sear the dry-rubbed pork tenderloin for about 30 seconds at each quarter turn
Remove from grates and place in a pan on the indirect side.
Pour in the liquid seasoning over the tenderloin
Close the pit lid or cover the skillet until the pork reaches 145 degrees internal in the center of the loin. Transfer the loin to a cutting board and let it rest.
Place the red onion in with the cooking juices and add the red onion and cook, stirring until the onions are softened but still have a snap to them, 3-4 minutes. Put the onions in a bowl and set them aside.
Fill bowl with spinach leaves, top the spinach with onions, cuties, and chopped bacon. Slice the tenderloin in medallions and arrange on top of ‘salad’. Drizzle the dressing and serve in the cast iron pan