*  Exported from  MasterCook  *

                      Grilled Pork Tenderloin Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  pounds        pork tenderloins, trimmed
                        salt and pepper
   4      ounces        green beans -- whole
                        --cooked 4 to 5 minutes -- drained
   2      tablespoons   fresh tarragon -- snipped
   1      cup           Pancetta Vinaigrette
                        --separate recipe
     1/2  pound         new potatoes -- whole, tiny
                        --cooked until tender -- drained
   2      tablespoons   fresh sage -- snipped
   2      tablespoons   fresh chives -- snipped
   3      ears          fresh corn
                        --grilled or cooked until tender
   4      cups          romaine lettuce -- torn
                        --or mixed greens
   1                    tomato -- cut in thin wedges
     1/2  cup           Greek olives
                        fresh herbs

     Sprinkle the tenderloins with salt and pepper.  In a covered grill, arrange medium
 coals around a drip pan. Place the tenderloins on the grill rack over the drip pan
, but not over the coals.  Cover and grill for 30 minutes, or until a meat thermometer registers
 160 to 170 degrees, or until the tenderloins are just barely pink in the center. Remove from the grill. 
 Let the pork tenderloins stand at room temperature until cool. Cut each tenderloin
 crosswise into 6 slices.  Toss the green beans with the tarragon and 2
tablespoons Pancetta Vinaigrette.  Toss the potatoes with the sage and 2 tablespoons vinaigrette.  
Toss the tenderloin
slices with the chives and 2 tablespoons vinaigrette.  Toss the corn with 2 tablespoons vinaigrette.  
To serve, arrange the sliced pork on the greens in the center of the plate. 
Arrange the vegetables, tomato wedges and olives around the meat. 
 Garnish with fresh herbs.  Pour the remaining dressing over the meat and vegetables.  
Serve at room temperature or cover the arranged salad and chill for up to 2 hours.

                   - - - - - - - - - - - - - - - - - -