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Pork Tenderloin and Spinach Salad

by | Published Oct 22, 2021 | Last updated Nov 1, 2021 | 0 comments

Prep Time10 minsCook Time30 minsTotal Time40 minsYields5 Servings
This complete meal is super easy and delicious! Pork is a staple during the holidays and typically is served with much heavier sides. The spinach salad will leave you guilt-free when you go in for that slice of pie!
Nutrition Facts

Servings 5


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%

Vitamin A 130%
Vitamin C 60%
Calcium 9%
Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Build your charcoal fire for indirect cooking

2

Cook Bacon until crisp and drain on paper towel

3

Sear the dry-rubbed pork tenderloin for about 30 seconds at each quarter turn

4

Remove from grates and place in a pan on the indirect side.

5

Pour in the liquid seasoning over the tenderloin

6

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.

7

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.

8

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

Ingredients

For the Dressing, whisk together and set aside
  cup vegetable oil
 1.50 tbsp balsamic vinegar
 1 tbsp distilled white vinegar
 1 tbsp turbinado sugar
 0.25 tsp salt
 0.25 tsp freshly ground black pepper
For the Liquid seasoning, whisk together and set aside
 3 tbsp soy sauce
 2 tbsp water
 2 tbsp extra virgin olive oil
 2 tbsp fresh lemon juice
 1.50 tbsp turbinado sugar
 0.25 tsp granulated garlic
 0.25 tsp ground black pepper
 your favorite dry rub
Additional Ingredients
 1 lb pork tenderloin
 6 slices of bacon, cooked whole then chopped
 ½ red onion, roughly chopped in large sections
 6 cups spinach leaves, whole
 3 cutie oranges, peeled and separated

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