One of my favorite ways to use Pork Tenderloin leftover is for a beautifully simple yet delicious salad!
For the dressing:
1 cup Whole30 or Regular Mayonnaise
3 Whole30 compatible sundried tomatoes or regular if not doing Whole30, or ½ to 1 cup of tomato confit
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon chili powder
¼ teaspoon garlic powder
1/8 teaspoon cayenne powder
For the Salad:
Spiced Pork Tenderloin, sliced
4.5 oz baby romaine or choice of greens
½ cup cherry tomatoes, sliced in half
½ cup sliced English or Persian cucumbers
1 to 2 avocados, sliced
Make the dressing:
In a large, wide mouth mason jar, combine the Whole30 mayo, sundried tomatoes or tomato confit, red wine vinegar, salt, chili powder, garlic powder, and cayenne. Using a stick blender, blend until smooth, for about 2 minutes. Store in the refrigerator and enjoy.
Assemble the salad:
Put the the baby romaine lettuce on a large platter, sprinkle with salt and marinated red onion oil. Arrange the pork tenderloin, cherry tomatoes, cucumber, and avocado over the greens. Top with marinated red onions and serve with the fabulous dressing.
Keywords: pork tenderloin salad