Hawaiian Cobb Salad
Try this salad with big bold flavor and little fuss. A great recipe for leftover pork! (Source: National Pork Board)
Ingredients
- 1 lb Johnston’s Pork Tenderloin marinated
- 1 10 oz bag European salad mix
- 2 cups fresh pineapple and mango cubed
- ½ cup toasted macadamia nuts chopped
- ⅓ cup prepared raspberry walnut vinaigrette
Instructions
- Grill pre-marinated pork tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 140°F. Allow pork to rest 5-10 minutes, then slice into long thin strips.
- Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangos and macadamia nuts. Drizzle with vinaigrette.
