Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Combine all the ingredients for the marinade and place the pork tenderloin in a plastic gallon size bag. Marinate in the refrigerator for at least 4 to 6 hours.
  • Preheat the broiler to 500°F. Keeping the oven door slightly ajar, broil the tenderloin until the internal temperature registers 135°F or about 18 minutes, flipping after halfway through broiling. Remove the pork from the oven and allow the tenderloin to rest. Sliced into thin medallions.
  • Prepare the spring greens in salad bowls. Top each salad with pork medallions, pecans, cranberries and pear slices. Drizzle each salad with olive oil and white balsamic vinegar.