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Because the tenderloin is cut so thinly, it cooks very quickly. Serve with warm rolls.

1 1/2 pounds (2 whole) pork tenderloin, sliced 1/4-inch thick
9 cups torn assorted salad greens
3 hard-cooked eggs, sliced
2 avocados, peeled and sliced
2 cups halved cherry tomatoes
4 teaspoons olive oil, divided use
1 tablespoon minced shallots
1/4 teaspoon salt
1/3 cup red wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon granulated sugar
1/3 cup crumbled blue cheese

1. Arrange salad greens, eggs, avocados and cherry tomatoes on large individual salad plates.
2. Heat 2 teaspoons oil in large skillet. Brown and cook pork with shallots over medium-high heat for 5 minutes; sprinkle with salt. Remove pork; arrange on salad greens.
3. Add remaining olive oil, vinegar, mustard and sugar to skillet. Cook and stir constantly until dressing comes to a boil. Drizzle over salads; sprinkle with cheese.

Serves 6.

Nutrition Facts
Calories 353 calories
Protein 31 grams
Fat 21 grams
Sodium 374 milligrams
Cholesterol 178 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.