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
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
Ingredients 4 Servings
- 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
NUTRITION INFORMATION
(per Serving)
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