Shelly's Recipe

TROPICAL SPINACH SALAD WITH GRILLED PORK TENDERLOINS

Category: Salads - Meat

2 (1-lb) pork tenderloins

Citrus Marinade:
3/4 cup fresh orange juice
2 tbsp chopped fresh basil
2 tbsp lime juice
2 tbsp extra-virgin olive oil
1 garlic clove, crushed
1/2 tsp dried crushed red pepper
1/4 tsp salt
Whisk together all ingredients.

8 (12-inch) wooden skewers
2 (6-oz) bags fresh baby spinach
2 mangoes, peeled and sliced
1 medium-size red onion, sliced
1 (3-oz) pkg goat cheese, crumbled
1 cup fresh raspberries
1/2 cup chopped pistachio nuts

Fresh Basil Vinaigrette
1/4 cup chopped fresh basil
1/4 cup raspberry vinegar
1 tsp Dijon mustard
1 garlic clove, chopped
1/4 tsp salt
1/4 tsp pepper
3/4 cup extra-virgin olive oil

Place tenderloins in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour. Remove from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees. Let stand 10 minutes before slicing.

Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and grilled tenderloin slices. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.