Ingredients
- 1/4 cup soy
- 1/4 cup Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons Key lime juice
- 1 tablespoon brown sugar
- 1 teaspoon Montreal steak seasoning
- 1 pound pork tenderloin, sliced
- 5 ounces baby spring mix
- 2 red Anjou pears, sliced
- 1/2 cup spiced pecans
- 1/4 cup dried cranberries
- Olive oil
- White balsamic vinegar
Recipe Description
Succulent pork tenderloin is served up regularly in our home. And I always make enough for leftovers. I love the taste of brown sugar marinated pork medallions paired with spicy nutty pecans and tart dried cranberries on a bed of baby greens. This pork salad is so flavorful there’s no need to fatten it up with dressing. A simple splash of balsamic vinegar and a drizzle of olive oil is all that’s needed.
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