Pork Tenderloin Salad

When you live in Iowa, you're able to easily get a variety of pork cuts. We have the best hog farmers in the world, so we're blessed with amazing meat.

The tenderloin is a great, versatile cut of pork. With very little effort you can have a tasty main course dish that your entire family will love.

This salad is the perfect way to experiment with a pork tenderloin. Just grab a couple of extra ingredients and you're all set.

2 Tbsp olive oil
1 24-ounce pork tenderloin
seasoned salt to taste
1 packet apple cider mix
8 oz warm  water

1. Heat 2 Tbsp olive oil in a large skillet. Slice tenderloin into 1/2-3/4 inch thick slices. Sprinkle one side with seasoned salt.

2. When oil is hot, lay tenderloin slices into pan seasoned side down. Sprinkle other side with seasoned salt. Brown both sides of each slice, 2-3 minutes per side.

3. While meat is browning, mix apple cider mix into water. Stir to combine.

4. When tenderloin is browned, remove from pan. Deglaze the pan with apple cider, making sure to scrape off the browned bits. The cider will thicken slightly as it heats.

5. Add the meat back into the pan and finish cooking on both sides. Flipping the slices frequently will ensure they're covered with sauce.

6. Serve 3-4 tenderloin slices on top of a mixed greens salad.


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