Grilled Tenderloin Salad Recipes

GRILLED TENDERLOIN SALAD

Steps:

• In a small bowl, combine all dressing ingredients; cover and chill until serving., Grill pork, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing., Thinly slice tenderloin. Just before serving, place greens on a serving plate; top with oranges and pork. Drizzle with dressing. Sprinkle with nuts if desired.

GRILLED PORK TENDERLOIN WITH CABBAGE SALAD

Steps:

• Preheat a grill to medium high. Butterfly the pork tenderloin: Slice lengthwise down the middle of the pork, cutting about two-thirds of the way through, and open like a book. Pound the pork with a meat mallet or heavy skillet until about 3/4 inch thick. Season with salt and pepper. Mix the fennel, garlic, lemon zest, red pepper flakes and 2 tablespoons olive oil in a small bowl; rub the mixture all over the pork and set aside, 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the cabbage to the boiling water and cook until bright green and just tender, about 2 minutes. Drain and transfer to the ice water to stop the cooking. When cool, drain the cabbage again and blot very dry with kitchen towels. Combine the cabbage, lemon juice, parsley, walnuts, Parmesan and remaining 1/4 cup olive oil in a large bowl. Toss well and season with salt and pepper.
• Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a cutting board. Divide the cabbage salad among plates. Slice the pork and arrange on top; season with pepper.

BEEF TENDERLOIN SALAD

Steps:

• In a small bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. , In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cover and refrigerate., Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Lightly oil the grill rack., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing.

GRILLED PORK TENDERLOIN AND DRIED CHERRY SALAD

Steps:

• Rub pork with 2 tablespoons olive oil, the garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt. Place in nonmetal dish; refrigerate 30 minutes or more to marinate.
• Heat gas or charcoal grill. Remove pork from marinade; discard marinade. Insert ovenproof meat thermometer into pork so tip is in thickest part. 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). Remove pork from grill; wrap tightly with foil. Let stand at least 20 minutes before slicing.
• 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. Sprinkle cherries and almonds over top. Refrigerate salads until ready to serve.
• In small jar, shake Dressing ingredient vigorously to emulsify.
• At serving time, top salads with slices of pork; drizzle with dressing. Serve immediately.

PORK TENDERLOIN AND GRILLED VEGETABLE SALAD

Steps:

• Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use.
• Boil wine, rosemary sprig, garlic, and red pepper flakes in a small heavy saucepan until reduced to about 1/2 cup, 7 to 8 minutes. Pour through a fine sieve into a measuring cup, then transfer rosemary sprig, garlic, and red pepper flakes to a sealable plastic bag along with 1/4 cup wine marinade and tenderloins. Marinate, chilled, turning bag occasionally, at least 2 hours or overnight.
• Return remaining 1/4cup wine marinade to saucepan and add vinegar, honey, and chopped rosemary, then boil dressing until reduced to about 1/4 cup, 6 to 8 minutes.
• Prepare grill for cooking.
• When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), put bell peppers, zucchini, and onion on a lightly oiled grill rack and place over fire. Grill zucchini and onion, turning, until tender, 8 to 10 minutes, then transfer to a cutting board. Grill peppers until skins are blackened and flesh begins to soften, about 8 minutes, then transfer to a bowl, cover, and let steam 10 minutes.
• While peppers are steaming, pat pork dry and season with salt and pepper. Grill on lightly oiled grill rack over medium-hot fire, turning frequently, until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 20 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing.
• Peel peppers and cut into 1-inch pieces. Transfer to a large bowl.
• Cut zucchini and onion into 1-inch pieces and add to peppers. Toss vegetables with 2 tablespoons rosemary dressing, 1 teaspoon oil, and salt and pepper to taste.
• Toss arugula with remaining teaspoon oil. Mound grilled vegetables on 4 plates and top with sliced pork. Add any juices from cutting board to remaining 2 tablespoons dressing and drizzle over pork. Top with arugula.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

GRILLED BEEF TENDERLOIN

Steps:

• Let beef stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.
• Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 degrees for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.

GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD

Steps:

• For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
• Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
• For the pork: Prepare a grill for medium heat.
• Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
• Serve the pork with the potato salad.

GRILLED PORK TENDERLOIN WITH CORN SALAD

Steps:

• Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
• Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.