Shannon Kohn, The foodie with skills
Ingredients
1 Tablespoon olive oil
2 teaspoons ground cinnamon
1+1/2 teaspoons garlic, minced
1+1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2 trimmed pork tenderloins (about 1 lb. each)
1 (10-oz.) package pre-washed, chopped lettuce
1 cup dried cherries (or dried cranberries)
2/3 cup sweet onion, thinly sliced
4-oz. crumbled goat cheese
1/2 cup roasted, salted pepitas (pumpkin seeds)
Maple-Mustard Dressing (whisk together in a medium bowl):
1/2 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup good-quality maple syrup
2 Tablespoons creole or spicy brown mustard
Salt and pepper to taste
Instructions
In a small bowl, combine olive oil, cinnamon, garlic, salt, and pepper. Rub mixture evenly over trimmed pork tenderloins (you may do this ahead of time and allow the pork to marinate, covered, in the refrigerator for up to 24 hours).
Preheat oven to 400 degrees F. Place tenderloins onto a rack set inside a roasting pan. Roast for 35-40 minutes, or until internal temperature of pork reaches 155 degrees F. Let the pork rest for 5 minutes, then slice into thin slices against the grain.
To serve: Divide lettuce evenly among 4 serving plates. Divide and top the lettuce on each plate evenly with dried cherries, onion, goat cheese, and pepitas. Divide and place sliced pork decoratively onto the center of each salad. Drizzle over evenly with Maple-Mustard Dressing. Serve immediately. Enjoy!
