Pork Tenderloin Salad with Fresh Relish


  • 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.

    Makes 4 servings.

    Nutrients per Serving: Calories 390; Protein 31g; Fat 24g (Sat. Fat 4g); Carbohydrate 12g; Dietary Fiber 1g; Cholesterol 80mg; Sodium 210mg