Pork Tenderloins are flavorful and easy to make. Use this recipe to make a fresh salad that features a Pork Tenderloin quickly marinated in a simple red wine based marinade and grilled along with raspberry vinaigrette dressing, candied walnuts and feta cheese. Add other fresh ingredients like sliced apples or craisins to your taste and let us know what you think of the recipe in the comments below. Enjoy!
- 1 lb LGCM Pork Tenderloin
- 1 head Romaine Lettuce (chopped)
- Feta Cheese
- Candied Walnuts
- Wienke’s Door County Raspberry Vinaigrette Dressing
- 1 cup Red Wine
- 1 cup Olive Oil
- 1 Tbsp Sea Salt
- 1 tsp Pepper
Place Pork Tenderloin in a large, sealable plastic bag, and add in red wine, olive oil, sea salt and black pepper. Seal bag and shake the bag until the marinade ingredients are combined and then rub the marinade into the pork. Once the pork is covered with marinade, remove the tenderloin from the bag. See this post that explains why it’s not necessary to marinate longer.
Heat your grill to medium heat (400°F) and keep your burners at medium. Place tenderloin on the grill and grill on each side for about 4 minutes (16 minutes total) until the tenderloin reaches an internal temperature of 145°F.
Once the tenderloin is done, remove from the grill and let sit for 5 minutes. After letting the meat rest, slice it into approximately 1/8″ slices for layering on top of the salad.
Place slices of pork tenderloin on top of the lettuce, add cheese and walnuts to your taste and pour dressing on top.
Enjoy! Try pairing with a Russian River Valley Pinot Noir. I chose J Winery’s offering (pictured below) and was very happy with the match!