Buffalo-Style Pork Tenderloin Salad

Ingredients

• 1 Earls pork tenderloin, well trimmed, about 12 oz
• 2 tablespoon canola oil
• 2 cloves garlic, minced
• 2 teaspoon soy sauce
• 2 tablespoon hot Asian chili sauce
• 1/2 tablespoon prepared mustard
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1 package spring mix salad greens
• 1/4 cup crumbled blue cheese (optional)
• Bottled ranch dressing

Directions

Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat. In a small glass bowl, stir together oil, garlic, soy sauce, chili sauce, mustard, lemon juice, salt and pepper. Place pork and marinade in a zip lock bag. Seal bag and refrigerate 2 to 24 hours. Remove pork from marinade and pat dry. Discard marinade.

Cook pork in a non-stick skillet or grill pan, about 5-7 minutes per side. Remove pork to a cutting board or plate. Tent loosely with foil and let rest 5 minutes before slicing. Arrange pork slices on salad greens. Add salad ingredients of your choosing. Sprinkle with crumbled blue cheese and drizzle with your favourite style of ranch dressing.