Grilled Pork Tenderloin and Dried Cherry Salad

Ingredients

• 0.3 cup almonds toasted sliced
• 0.5 cup cherries dried sour
• 2 tablespoons cherries unsweetened
• 1 teaspoon dijon mustard 
• 2 tablespoons rosemary leaves fresh chopped
• 2 cloves garlic 
• 1 oz gorgonzola 
• 2 teaspoons pepper black
• 1 teaspoon honey 
• 0.3 teaspoon kosher salt (coarse)
• 1 teaspoon kosher salt (coarse)
• 6 cups baby lettuce loosely packed
• 0.3 cup olive oil 
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 1.5 lb pork tenderloin 
• 0.3 cup onion red sliced
• 2 tablespoons red wine vinegar 
• 1 tablespoon shallots finely chopped

Equipment

• grill
• kitchen thermometer
• aluminum foil

Directions

1. Rub pork with 2 tablespoons olive oil, the garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt.
2. Place in nonmetal dish; refrigerate 30 minutes or more to marinate.
3. Heat gas or charcoal grill.
4. Remove pork from marinade; discard marinade. Insert ovenproof meat thermometer into pork so tip is in thickest part.
5. Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145F (temperature will rise to 160F after resting).
6. Remove pork from grill; wrap tightly with foil.
7. Let stand at least 20 minutes before slicing.
8. Meanwhile, rinse and spin-dry lettuce. Divide among plates (2 hearty or 4 smaller salads). Slice onion; soak in dish of ice water 5 minutes to remove any astringent onion flavor. Pat dry; sprinkle over salads. Crumble cheese; sprinkle over salads.
9. Sprinkle cherries and almonds over top. Refrigerate salads until ready to serve.
10. In small jar, shake Dressing ingredient vigorously to emulsify.
11. At serving time, top salads with slices of pork; drizzle with dressing.
12. Serve immediately.