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Grilled Pork Tenderloin Salad with Balsamic Blue Cheese VinaigretteGrilled Pork Tenderloin Salad with Balsamic Blue Cheese Vinaigrette
Grilled Pork Tenderloin Salad with Balsamic Blue Cheese Vinaigrette
Grilled Pork Tenderloin Salad with Balsamic Blue Cheese Vinaigrette
This flavorful salad is fancy enough for company, but easy enough to make any day of the week! Delicious served with crusty artisan bread from our bakery.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Grilled Pork Tenderloin Salad with Balsamic Blue Cheese Vinaigrette
Grilled Pork Tenderloin Salad with Balsamic Blue Cheese Vinaigrette
Prep Time75 Minutes
Servings4
Cook Time20 Minutes
Ingredients
¼ cup + 3 tablespoons L&B Balsamic Vinegar, divided
2 tablespoons L&B Extra Virgin Olive Oil
1 teaspoon minced garlic, divided
½ teaspoon salt
¼ teaspoon ground black pepper
1 (12-16 ounce) All-Natural Pork Tenderloin
¼ cup L&B Extra Virgin Olive Oil
2 teaspoons Dijon mustard
â…“ cup blue cheese crumbles
1 (10-ounce) packages mixed salad greens
Directions
  1. In small bowl, combine 1/4 cup of the vinegar, olive oil, 1/2 teaspoon of the garlic, salt and pepper.
  2. Place pork in food storage bag. Pour marinade over pork; seal bag. Refrigerate for 15-30 minutes.
  3. Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange pork on grill rack over medium-high heat. (Discard marinade used on pork).
  4. Grill, covered, turning occasionally, until instant read meat thermometer registers 155 F (18-20 minutes).
  5. Transfer pork to platter; cover with foil and allow to stand about 10 minutes before slicing into thin slices.
  6. In small bowl, whisk remaining balsamic vinegar and garlic, and Dijon mustard. Slowly whisk in extra virgin olive, gently stir in blue cheese.
  7. Arrange mixed greens on large serving platter, layer sliced pork over greens. Pour vinaigrette over pork and greens. Garnish with additional blue cheese crumbles if desired.
75 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
¼ cup + 3 tablespoons L&B Balsamic Vinegar, divided
L&B Italian Balsamic Vinegar
L&B Italian Balsamic Vinegar, 16.9 Ounce
$4.99$0.30/oz
2 tablespoons L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
1 teaspoon minced garlic, divided
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
¼ teaspoon ground black pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
1 (12-16 ounce) All-Natural Pork Tenderloin
Premium All-Natural Pork Whole Pork Tenderloin
Premium All-Natural Pork Whole Pork Tenderloin, 1 Pound
BOGO All-Natural Pork Tenderloin
$9.99 avg/ea was $9.99 avg/ea$9.99/lb
¼ cup L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
2 teaspoons Dijon mustard
L&B Honey Dijon Mustard
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
â…“ cup blue cheese crumbles
Crystal Farms Blue Cheese Crumbles
Crystal Farms Blue Cheese Crumbles, 4 Ounce
$3.59$0.90/oz
1 (10-ounce) packages mixed salad greens
Organicgirl Organic 50 50 Spring Mix & Baby Spinach Salad Blend
Organicgirl Organic 50 50 Spring Mix & Baby Spinach Salad Blend, 10 Ounce
$7.99$0.80/oz

Directions

  1. In small bowl, combine 1/4 cup of the vinegar, olive oil, 1/2 teaspoon of the garlic, salt and pepper.
  2. Place pork in food storage bag. Pour marinade over pork; seal bag. Refrigerate for 15-30 minutes.
  3. Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange pork on grill rack over medium-high heat. (Discard marinade used on pork).
  4. Grill, covered, turning occasionally, until instant read meat thermometer registers 155 F (18-20 minutes).
  5. Transfer pork to platter; cover with foil and allow to stand about 10 minutes before slicing into thin slices.
  6. In small bowl, whisk remaining balsamic vinegar and garlic, and Dijon mustard. Slowly whisk in extra virgin olive, gently stir in blue cheese.
  7. Arrange mixed greens on large serving platter, layer sliced pork over greens. Pour vinaigrette over pork and greens. Garnish with additional blue cheese crumbles if desired.