Ingredients

1 -1-1 1/2 lb pork tenderloin

Marinade:

1 tablsp. bayou/cajun seasoning

2 teasp. garlic powder

1/4 c. Teriyaki marinade and sauce

1 tablsp. canola oil

1 zip-lock bag

Salad:

4-6 c. romaine lettuce, torn

1 red sweet pepper, julliened

1/2 c. pineapple, cut in small dice

1 c. pecans, toasted and broken

Dressing:

2 tablsp. bourbon

2 tablsp. balsamic vinegar

1 teasp. bayou/cajun seasoning

1 tablsp. honey

1 clove garlic, minced

2 tablsp. sweet onion, cut in small dice

1 teasp. dry mustard

1 1/2 tablsp. tomato ketchup

1/3 c. canola oil

salt and pepper to taste

Preparation

  1. To prepare pork, combine marinade ingredients in zip-lock bag and place pork in bag. Seal and place in dish. Marinate in refrigerator for 1-3 hours. Let pork sit at room temperature for 30 minutes before cooking
  2. Grill pork over direct heat 4 min. on all four sides. Check temperature and continue to grill if necessary to reach 150 degrees. Remove from heat and set aside to rest for 15-20 minutes.
  3. Prepare and combine salad ingredients in a large bowl and toss.
  4. Combine salad dressing ingredients in a small bowl and wisk until combined.
  5. Divide salad among four chilled plates. Slice pork tenderloin on the bias into 16 slices. Arrange four slices on top of each salad and drizzle 1/4 of dressing on each salad. Serves four.