Cranberry Pork Tenderloin over a Garden Salad

Hi everyone, I’m trying out video blogging for the first time! Check out the video and make a delicious and fresh pork tenderloin served over salad. Perfect for the spring and summer seasons.

Cranberry Pork Tenderloin over a Garden Salad Recipe

Yield: Dinner for 4
Prep Time: 10 minutes (not including marinating time)
Cooking Time: 25 minutes

1 Ontario pork tenderloin
1 cup Summer Fresh Cranberry Madeira
6 cups baby spinach
1/3 cup yellow pepper, diced
1/3 cup cucumber, diced
1/3 cup dried cranberries
¼ cup green onion, sliced
1/4 cup feta cheese
¼ cup balsamic Vinaigrette dressing

Cooking Directions
1.Place your pork tenderloin in a re-sealable bag with the Summer Fresh Cranberry Madeira and place in the fridge for 2- 24 hours to marinade.

2.Pre-heat oven to 375˚F. Remove the tenderloin from the marinade and place in a glass dish. Discard the bag and the excess marinade. Cook the tenderloin for around 25 minutes or until you reach an internal temperature of 155˚F (68˚C). Take the tenderloin out and wrap it in tin foil and let it sit for 5 minutes until it reaches an internal temperature of 160˚F (71˚C).

3.While waiting for the pork, place the spinach in a large bowl. Sprinkle the yellow pepper, cucumber, cranberries, onions and feta cheese over the spinach.

4.Slice the pork thinly and place it over top of the salad. Drizzle the entire salad with balsamic vinaigrette.


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