We also LOVE this slaw salad, and even more the dressing that goes with it. Lemon and dill is one of my favorite combinations right now - I feel like I am finding any reason to use it. We make this dressing regularly and store it in the fridge for any of our salad, marinade, or "oops we overcooked it" needs (don't tell me this never happens to you!).
I hope you enjoy this as much as we do!
Pork Tenderloin Ingredients:
1 lb pork tenderloin
1/2 cup dijon mustard
1/3 cup coconut aminos (or soy sauce)
1/3 cup olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh dill, chopped
1/4 teaspoon garlic powder
1 head radicchio
1 head romaine lettuce
4 ounces arugula
1 tablespoon chopped fresh dill
1 tablespoon dijon mustard
1 teaspoon champagne vinaigrette
Zest & juice of 1 lemon
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all of the ingredients for the marinade, and place in an airtight bag with the pork tenderloin for at least 6 hours, but we recommend as many as 12!
When ready to cook, preheat your oven to 400 degrees. In a grill pan over medium - medium high heat, add 3 tablespoons of olive oil, and sear for 2 minutes on each side (usually ends up being 3 sides!). After these six minutes, move to the oven for an additional 12-16 minutes. For medium rare: 12 minutes (me), and for more well done: 15-16 minutes.
Let rest for 10 minutes out of the oven with a foil tent before slicing and serving!
While the pork is cooking, whisk together the dill, lemon zest and juice, olive oil, dijon mustard, salt and pepper. Chop the romaine and radicchio into strips, combine with the arugula, and then toss with the vinaigrette.
Serve all together with extra vinaigrette, and enjoy!