Recipe 3 in my Rotisserie Chicken Makeover series is amazingly simple and fresh. Using seasonal produce at the peak of ripeness is what makes this salad so awesome. I picked these organic tomatoes up from my local weekly market, the Altadena Farmer’s Market.
Farmer’s markets are overloaded with vine ripened tomatoes, bursting with juicy flavors ranging from sugary sweet to mouth puckeringly tart. This salad calls for large heirloom tomatoes, but do not hesitate to use smaller or even cherry tomatoes for this salad. What is important is the flavor you prefer.
Recently I was honored that my blog was chosen to be featured on the Foodbuzz website Family Bites page, presented by Newman’s Own. If you are unfamiliar with Newman’s Own products, the company was started by the late Paul Newman in 1982. All profits are given to charity, so not only are you buying a high quality product you are giving back to those who need help.
I developed nine original recipes using Newman’s Own products, all designed to be family friendly and uncomplicated. But uncomplicated does not mean it should not taste great.
This recipe has only a few ingredients, but is packed with flavor. If you do not eat pork, you can substitute with chicken or turkey cutlets.
Please visit the Foodbuzz Family Bites page to see more recipes.
Honey Mustard Pork Salad
1 pork tenderloin
1/3 cup Newman’s own Light Honey Mustard dressing
1 Tbsp olive oil
2 bags (7 ounces) butter lettuce and radicchio blend
1 package (5 ounce) crumbled feta cheese
1 package cherry tomatoes
In a large bowl or re-sealable plastic bag marinate the pork for at least one hour in the dressing. When ready to cook heat the oven to 400 degrees F.
Heat the olive oil in a large oven proof skillet. Brown the tenderloin on all sides, then finish cooking it in the oven for 20 – 25 minutes. Let the tenderloin rest for at least 15 minutes before slicing thinly.
Divide the lettuce among four plates. Sprinkle ¼ cup of feta cheese and some cherry tomatoes over the lettuce on each plate. Divide the pork slices among the plates, fanning them out.
Drizzle each salad with Newman’s Own Light Honey Mustard dressing and serve immediately.