Try this salad with big bold flavor and little fuss. A great recipe for leftover pork! (Courtesy of National Pork Board)

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Serves 4

Ingredients

• 1 lb Johnston’s Pork Tenderloin, pre-marinated (teriyaki recommended)
• 1 - 10-oz Bag European Salad Mix
• 2 Cups Fresh Pineapple and Mango, cubed
• ½ Cup Toasted Macadamia Nuts, chopped
• 1/3 Cup Prepared Raspberry Walnut Vinaigrette

Cooking Directions

1. Grill pre-marinated pork tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 160°F. Allow pork to cool slightly, then slice into long thin strips.
2. Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangos and macadamia nuts. Drizzle with vinaigrette.