Recipes



Pork Tenderloin Salad with Fresh Relish

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Sun-Maid
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The sweet and spicy relish made with raisins and jalapeno makes this pork tenderloin salad extra tasty.

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
Recipe Servings
Servings
4

Ingredients
RELISH
1/4 cup Sun-Maid Natural Raisins
1/4 cup apple, finely diced and sprinkled with lemon juice
1/4 cup celery, finely diced
2 tablespoons pine nuts, toasted
1/2 jalapeno, seeded and finely diced
1 tablespoon extra virgin olive oil
1 tablespoon aged balsamic vinegar
salt and pepper, to taste

 TENDERLOIN
4 thin slices prosciutto or ham
1 teaspoon fresh thyme leaves
1 teaspoon sage leaves, thinly sliced
4 portions pork tenderloin (5-ounces each)
Salt and pepper
2 tablespoons olive oil

VINAIGRETTE
2 tablespoons rice wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
salt and pepper, to taste
4 cups spring greens and arugula, washed and spun dry

Directions
RELISH
Combine all ingredients in a medium bowl; toss to coat well. Set aside so flavors can blend.

TENDERLOIN
Spread prosciutto slices on work surface.

Sprinkle with thyme and sage; wrap each around portion of pork.

Season liberally with salt and pepper.

Heat a large heavy skillet over medium-high heat until hot.

Add oil and cook wrapped pork pieces, turning until meat is caramel brown on all asides, about 4 minutes per side until meat reaches 140 F. 

VINAIGRETTE
Combine all ingredients and whisk together. 

Toss with greens to coat. Divide and arrange on 4 salad plates.

Slice tenderloin and arrange on top.

Spoon relish over all and serve.






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