Tropical Spinach Salad With Grilled Pork Tenderloin

Yield: Makes 6 servings

Ingredients

• 2  (1-pound) pork tenderloins
• Citrus Marinade
• 2  (6-ounce) bags fresh baby spinach
• 2  mangoes, peeled and sliced
• 1  medium-size red onion, sliced
• 1  (3-ounce) package goat cheese, crumbled
• 1  cup  fresh raspberries
• 1/2  cup  chopped pistachio nuts
• Fresh Basil Vinaigrette

Preparation

Place pork tenderloins in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.

Remove pork tenderloins from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes before slicing.

Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and sliced tenderloin. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.