GRILLED PORK TENDERLOIN SALAD RECIPE RECIPES

Steps:

• To prepare pork: Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
• Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
• To prepare salad: With a sharp knife, remove the peel and skin from the orange. Working over a large bowl to catch the juice, cut the segments from their surrounding membrane. (Discard membrane, pith and skin.) Thinly slice the pork and add to the bowl with the orange segments along with fennel, onion, oil, vinegar, salt and pepper; toss to combine. Sprinkle with pepitas.

Steps:

• In a blender, combine the vinegar with the garlic, shallot, mustard, basil, and oregano and puree. With the machine on, pour in 1/4 cup plus 2 tablespoons of the oil; season with salt and pepper.
• Light a grill or preheat a grill pan. Season the pork with salt and pepper. Grill the pork over moderately high heat, turning once, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest for 5 minutes.
• Meanwhile, in a medium bowl, toss the tomatoes, onion and asparagus with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the vegetables over moderately high heat until lightly browned, about 2 minutes for the tomatoes and 4 minutes for the onions and asparagus. Transfer to a plate.
• In a large bowl, toss the mesclun with the prosciutto, grilled onion and half of the vinaigrette. Mound the salad onto plates. Thinly slice the pork and arrange it on the plates, along with grilled tomatoes and asparagus. Drizzle the pork and vegetables with the remaining vinaigrette and serve.