Pork Tenderloin Salad With Caramelized Onion Dressing
Recipe By: Linda Steidel
Published in: For Every Season there is a salad, page 124
Ingredients
1 pork tenderloin
1/4 head of red cabbage -- shredded
3 sprig thyme
1 head Boston Lettuce -- torn into bite size pieces
1/2 red pepper -- julienned
Dressing
2 yellow onions -- diced
1 tablespoon olive oil
1 teaspoon sugar
1/4 cup Balsamic Vinegar
1/4 cup olive oil
Instructions
Sear the pork tenderloin in a dry sauté pan. Transfer to a 400F oven and roast for 25 minutes.
Cook onions in olive oil over low heat until translucent and well caramelized, about 30 minutes
Add the onions to the vinegar and slowly add the olive oil.
Toss half the dressing with the cabbage, lettuce, red pepper, and thyme.
Slice the pork tenderloin and arrange on top of the salad ingredients. Pour the remainder of the dressing over the top of the pork tenderloin.
Serve the salad with Roasted Sweet Potato Fries.
Cut the sweet potatoes into wedges, toss with olive oil, salt and pepper and roast in a 400F oven for 45 minutes.
Exported from A Cook's Books -- Recipe management for Macintosh
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