Grilled Pork Tenderloin and Dried Cherry Salad

Ingredients

Pork

1 large or 2 small Indiana Kitchen Pork Tenderloins (1 1/2 lbs)

2 Tablespoons olive oil

2 garlic cloves

2 Tablespoons chooped fresh rosemary

2 teaspoons coarse ground black pepper

1 teaspoon coarse kosher salt

Salad

6 cups baby lettuce loosely packed

1 oz Gorgonzola cheese

1/2 cup dried sour cherries

1/4 cup sliced red onion

1/4 cup sliced almonds toasted

Dressing

1/4 cup olive oil

2 Tablespoons red wine vinegar

2 Tablespoons unsweetened tart cherry juice

1 Tablespoon finely chopped shallot

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon kocher (coarse) salt

1/4 teaspoon pepper

Instructions

1. Rub pork with 2 tablespoons olive oil, garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt.

2. Place in nonmetal dish; refrigerate at least 30 minutes to marinate. Heat gas or charcoal grill.

3. Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145°F (temperature will rise to 160°F after resting).

4. Remove pork from grill; wrap tightly with foil. Let rest 20 minutes before slicing.

5. While tenderloin rests, rinse and spin-dry lettuce. Divide among plates (2 large or 4 smaller salads).

6. Slice onion; soak in dish of ice water 5 minutes. Pat dry then sprinkle onion over salads.

7. Crumble cheese and sprinkle over salads. Add cherries and almonds on top. Refrigerate salads until ready to serve.

8. In small jar, shake all dressing ingredients to emulsify.

9. When ready to serve, top salads with slices of pork then drizzle with dressing. Serve immediately.