Peaches or nectarines are also great with the grilled pork tenderloin in this main dish salad. Complete the meal with crusty French bread and a log of goat cheese.
15m
PREP TIME
20m
COOK TIME
350
CALORIES
12
INGREDIENTS
Servings: 4
Ingredients
- 2 teaspoons McCormick Gourmet™ Roasted Saigon Cinnamon, divided
- 1 teaspoon grated lemon peel
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/8 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 1 pork tenderloin, about 1 1/4 pounds
- 1/4 cup olive oil, divided
- 2 firm ripe plums, cut into thin wedges
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 1/4 cup thinly sliced onion
- 1 package (4 ounces) mixed baby greens
INSTRUCTIONS
- 1 Mix 1 1/2 teaspoons of the cinnamon, lemon peel, 1/2 teaspoon of the sea salt, pepper and cayenne pepper in small bowl. Brush pork lightly with 1 tablespoon of the oil. Coat evenly with spice mixture
- 2 Grill pork over medium heat 15 to 20 minutes or until desired doneness, turning occasionally. Grill plum wedges 1 to 2 minutes on each side or until slightly tender. Transfer pork on cutting board. Let stand 5 minutes before slicing
- 3 Mix lemon juice, remaining 3 tablespoons oil, honey, and remaining 1/2 teaspoon each cinnamon and sea salt in small bowl with wire whisk until well blended
- 4 Slice pork on an angle into thin slices. Divide salad greens among 4 serving plates. Top each with pork slices, plums and onions. Serve immediately with dressing
