Ingredients
1
large or 2 small pork tenderloins (1 1/2 lb)
2
tablespoons olive oil
2
cloves garlic
2
tablespoons chopped fresh rosemary
2
teaspoons coarse ground black pepper
1
teaspoon kosher (coarse) salt
6
cups loosely packed baby lettuce
1
oz Gorgonzola cheese
1/2
cup dried sour cherries
1/4
cup sliced red onion
1/4
cup toasted sliced almonds
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 kosher (coarse) salt
1/4
teaspoon pepper
Preparation
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.
