Balsamic-Marinated Pork Tenderloin is one of Scott & my favorite meals to make, & when combined with this Bacon, Blue Cheese & Arugula Salad, it's out of this world.
Having a bottle of THE BEST BALSAMIC Dressing on hand makes this whole meal a pinch to throw together.
Ingredients
- 1 pork tenderloin
- 3/4 cup THE BEST BALSAMIC Dressing, divided (1/4 cup for pork marinade, 1/2 cup as salad dressing)
- 1 teaspoon of cooking fat of choice
- 8 cups arugula
- 4 slices cooked bacon, roughly chopped
- 1/2 cup blue cheese, crumbled
- 1/2 cup fresh strawberries, sliced
- 1/4 cup toasted almonds
Instructions
Place the pork tenderloin in a shallow dish for marinating, and pour 1/4 cup of THE BEST BALSAMIC Dressing evenly over the top of the meat. Use tongs (or your hands!) to evenly distribute the marinade over the meat. Cover the dish and let it sit in the refrigerator for 1 to 4 hours.
Preheat the oven to 375ºF. Remove the tenderloins from the fridge and pat them dry with a paper towel—this will ensure a good sear!
Heat a cast iron pan over medium-high heat. Add cooking fat of choice and let it melt completely. Spread it evenly over the pan and add the tenderloins. Sear each side of the meat (approximately 2-3 minutes each side) and then place the pan in the oven for approximately 20 minutes for medium-rare, or until a meat thermometer reads 145ºF.
Let it rest for 5-10 minutes, then slice on the bias.
To serve, arrange the arugula in a large serving bowl and top with the bacon, blue cheese, strawberries, almonds & pork tenderloin.
Toss or top with 1/2 cup of THE BEST BALSAMIC Dressing before serving.