Servings: 1 servings
Calories: 292kcal
Equipment
- Cutting board
- filleting knife
- shallow baking tray
Ingredients
- 1 pork tenderloin
- 3 c spring greens or lettuce of your choice
- 1 onion slices
- 2 tbsp Ocean Spray reduced sugar dried cranberries
- ½ medium gala apple, chopped
- 2 tbsp crumbled feta cheese
- 2½ tbsp Panera poppyseed dressing or dressing of your choice
Instructions
Making the Pork Tenderloin
- Preheat the oven to 400℉ in a convection oven or 425℉ in a traditional oven.
- I line a shallow baking pan with aluminum oil because I'm lazy. I use a Roseland Italian marinated pork tenderloin. If you use a plain pork tenderloin, either sprinkle it with Italian seasoning before baking or marinade it in your favorite Italian dressing.
- Trim the excess fat and the silver membrane from the pork tenderloin using a filleting knife. I covered how to do this with photos in the body of the main post.
- Bake the completely trimmed pork tenderloin into the oven and bake for 15-20 min depending on the size of the tenderloin. I normally check the meat after 15 min of roasting. You are looking for an internal temperature of 145℉. I normally cook mine to 150℉. The tenderloin will continue to cook after it is removed from the oven while it is resting.
- Remove the tenderloin from the oven when done and let rest 10 min before slicing.
Assembling the Salad
- Rinse your greens or lettuce and pat dry and place on a dinner plate.
- I dress the greens before adding any other ingredients. You can do this or add the salad dressing at the very end.
- Add the sliced onion, dried cranberries, chopped apple and feta cheese crumbles.
- Slice the pork tenderloin and add the slices to the top of the salad.
- Serve and enjoy.
- Refrigerate the left over pork tenderloin.
Nutrition
Serving: 1serving | Calories: 292kcal | Carbohydrates: 39.4g | Protein: 26.8g | Fat: 3.6g | Saturated Fat: 1g | Sodium: 575mg | Fiber: 9.2g
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