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Pomegranate Pork Tenderloin Salad
Author
Leigh Anne Wilkes
Ingredients
2
lb.
pork tenderloin
Hidden Valley Pomegranate Vinaigrette Dressing
romaine
spring mix and baby spinach
1
C
fresh raspberries
1
C
sliced mushrooms
4-5
stalks roasted asparagus
cut into pieces
1/2
C
sugared walnuts
1/4
C
chopped green onion
1/3
C
Gorgonzola Cheese
Instructions
Marinade pork overnight in 1 C of dressing.
Grill pork, allow to cool and slice
Combine lettuce and spinach in a bowl.
Top with raspberries, mushrooms, asparagus, walnuts, green onion and cheese
Top with sliced pork tenderloin
Add more dressing