Grilled Pork Tenderloin Salad With Roasted Sweet Potatoes

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 oz feta cheese crumbled
• 0.5 teaspoon ground allspice 
• 0.3 teaspoon ground pepper red
• 0.5 cup honey-roasted almonds sliced
• 2 teaspoons olive oil 
• 2 lb pork tenderloin 
• 0.5 small onion red halved sliced
• 6 servings raspberry salad dressing 
• 8 cups gourmet salad greens mixed
• 1.5 teaspoons salt divided
• 1.5 lb sweet potatoes 
• 0.8 cup cranberries dried sweetened

Equipment

• bowl
• frying pan
• oven
• grill
• kitchen thermometer

Directions

1. Preheat oven to 45
2. Peel sweet potatoes, and cut into 1/2-inch-thick wedges; toss with oil, allspice, red pepper, and 1/2 tsp. salt. Arrange potato wedges in a single layer on a lightly greased jelly-roll pan.
3. Bake at 450 on an oven rack one-third up from bottom of oven 10 minutes; turn potatoes, and bake 10 to 15 minutes or until crisp-tender.
4. Remove from oven,and let cool.
5. Preheat grill to 350 to 400 (medium-high).
6. Sprinkle pork with 1/2 tsp. Black pepper and remaining 1 tsp. salt. Grill pork, covered with grill lid, 6 to 8 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150 to 15
7. Remove pork from grill, and let stand 10 minutes.
8. Cut diagonally into 1/2-inch-thick slices.
9. Toss together greens and next 4 ingredients in a large bowl; transfer to a serving platter, and top with sliced pork and sweet potatoes.
10. Serve with Raspberry Salad Dressing.
11. Note: For testing purposes only, we used Sunkist Almond Accents Honey Roasted Flavored Sliced Almonds.