Citrus & Avocado Pork Salad recipe
Use leftovers from any of your favorite tenderloin recipes found on PorkTenderloinRecipes.org in a zesty citrus salad. It's light enough for lunch, and with a few extra pieces of pork added to the plate, makes for a perfectly hearty dinner.
Ingredients:
1 pound cooked pork tenderloin of choice (link to main recipe page), sliced
4 cups baby spinach leaves
2 cups shredded purple cabbage
½ cup chopped fresh cilantro
1 ripe avocado, pitted, sliced
2 large oranges, peeled, sliced
Dressing:
¼ cup olive oil
3 tablespoons fresh orange juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper, to taste
Directions:
1) Arrange the salad: Gently toss pork, spinach, cabbage, and cilantro in a large bowl. Arrange on serving plates. Top with avocado and orange slices. Set aside.
2) Prepare the dressing: Whisk all ingredients together in a small bowl until smooth. Pour over salads and serve immediately.
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