1 Manitoba pork tenderloin, well trimmed, about 12 oz / 0.375 kg
2 Tbsp / 25 mL canola oil
2 cloves garlic, minced
2 tsp / 10 mL soy sauce
2 Tbsp / 25 mL hot Asian chili sauce, like Rooster
½ Tbsp / 7½ mL prepared mustard
1 Tbsp / 15 mL lemon juice
Salt and pepper to taste
1 pkg spring mix salad greens
¼ cup / 50 mL crumbled blue cheese (optional)
Bottled ranch dressing

Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat. In a small glass bowl, stir together oil, garlic, soy sauce, chili sauce, mustard, lemon juice, salt and pepper. Place pork and marinade in a zip lock bag. Seal bag and refrigerate 2 – 24 hours. Remove pork from marinade and pat dry. Discard marinade.

Cook pork in a non-stick skillet or grill pan, about 5 – 7 minutes per side. Remove pork to a cutting board or plate. Tent loosely with foil and let rest 5 minutes before slicing. Arrange pork slices on salad greens. Add salad ingredients of your choosing. Sprinkle with crumbled blue cheese and drizzle with your favourite style of ranch dressing.

Yield: Serves 4