Ingredients
Ingredients: |
| 6 |
ounces pork tenderloin, trimmed of all visible fat |
| 2 |
tablespoons orange juice |
| 1 |
tablespoon soy sauce |
| 1 |
tablespoon honey |
| 1/2 |
tablespoon minced fresh ginger |
| 1 |
teaspoon chopped fresh rosemary |
| 1 |
clove garlic, minced |
| 1/8 |
teaspoon ground black pepper |
| 1/2 |
cup balsamic vinegar |
| 1 |
tablespoon olive oil |
| 2 |
teaspoons Dijon mustard |
| 4 |
cups romaine lettuce |
| 2 |
cups spinach |
Directions
- Directions:
- Place the pork in a glass or ceramic dish just large enough to hold it.
- In a small bowl, whisk together the orange juice, soy sauce, honey, ginger, rosemary, garlic and pepper. Pour over the pork and turn it to coat all sides. Cover with plastic wrap, refrigerate and allow to marinate for at least 30 minutes and up to 12 hours; flip the piece occasionally during this time.
- Remove the pork from its marinade and transfer it ti a 9-inch pie plate; discard the marinade. Bake at 400-degrees for 25 minutes, or until a meat thermometer inserted in the thickest part reads 160 degree's.
- Remove from oven and transfer to a cutting board. Let stand about ten minutes before carving into 1/4-inch slices.
- In a small bowl, whisk together the vinegar, oil and mustard.Place the greens in a large bowl. Drizzle with the dressing and toss well.
- Divide among individual plates and top with pork slices.
Categories
Main Dish, Salads
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