Best Grilled Tenderloin Salad With Honey Mustard Dressing Recipes

HONEY MUSTARD DRESSING

Steps:

• Place ingredients in a jar and shake well until you can't see any honey on the base of the jar. Adjust sweet (honey), sour (vinegar) and salt to taste.
• Keep for 3 weeks in the fridge in an airtight jar. (As long as the shelf life of your ingredients is greater than 3 weeks).
• Single side salad: Drizzle over 4 big handfuls of leafy greens and other salad of choice.

MUSTARD-HERB GRILLED TENDERLOIN

Steps:

• In a small bowl, combine oil, broth, mustard, vinegar, lemon juice, sugar, garlic and seasonings. Pour 3/4 cup into a shallow dish; add beef and turn to coat. Cover; refrigerate overnight, turning once or twice. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from beef. Grill, covered, over medium heat 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Turn once and baste with 1/4 cup reserved marinade during the last 5 minutes. , Let tenderloin stand 10 minutes before slicing. Serve with remaining reserved marinade.

GRILLED TENDERLOIN SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• Combine the first 3 ingredients in a small bowl.
• Trim fat from pork and brush honey mixture over pork.
• Coat barbeque grill rack with cooking spray and place on grill over medium-hot coals or heat.
• Place pork on rack and cook 18 minutes or until meat thermometer registers 160 degrees, turning pork occasionally.
• Cut into 1/4 inch thick slices and set aside.
• Combine salad dressing and next 4 ingredients in a container of an electric blender; cover and process until smooth.
• Divide pork, lettuces, pineapple, onion, and cantaloupe evenly among 6 serving plates.
• Top each salad with 2 teaspoons almonds.
• Serve each with 2 1/2 tablespoons dressing.

HOT BACON-MUSTARD DRESSING

Steps:

• In a skillet, cook bacon until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. To the drippings, add Dijon mustard, sugar, orange juice, vinegar and ground mustard; bring to a boil. Stir in honey and bacon. Serve warm over salad greens or spinach. Refrigerate leftovers; reheat before serving.