Pork Caesar Salad

Courtesy of National Pork Board

Servings: 4
Prep Time: 10 Min.
Cook Time: 5 Min.
Marinate: 1 Hr.

* 1 pork tenderloin (about 1 lb.)
* 1/4 c. Italian dressing
* 6 Tbsp. mayonnaise
* 1 Tbsp. lemon juice
* 2 tsp. Worcestershire sauce
* 4 drops hot pepper sauce
* 1 tsp. olive oil
* 6 c. romaine lettuce, chopped
* 3/4 c. croutons
* 2 Tbsp. Parmesan cheese, grated
* pepper, freshly ground, to taste

1. Slice tenderloin in half lengthwise, then in 1/4-inch-thick slices; place in self-sealing bag, add dressing, seal bag and marinate an hour in refrigerator.
2. For dressing, in small bowl stir together mayonnaise, lemon juice, Worcestershire and hot pepper sauce; set aside.
3. Heat oil in large skillet over high heat. Drain marinade from pork, discarding marinade. Stir-fry pork 3-4 minutes, until lightly browned.
4. In large serving bowl toss together pork, romaine, reserved dressing, croutons and Parmesan. Season to taste with pepper and serve with hot French bread.

* Wine suggestion: Pour a chilled Chardonnay or a (red) Zinfandel.

* Just when you think the cupboard is bare, and wonder what's for dinner, this main dish salad is the answer. Serve with sliced French bread.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 280;   Total Fat: 13g;   Saturated Fat: 3g;   Cholesterol: 85mg;   Total Carbs: 12g;   Fiber: 2g;   Protein: 48g;   Sodium: 85mg;