How do you feel about salads?

I LURVE a good salad, and when I make one that is delicious I tend to eat it over and over again. Then over and over and over again!

It’s like finding gold- when the flavors marry each other with the perfect mix of tart and creamy and savory and sweet and heavenly. Get the picture?

I have already made this salad three times this week… does that mean I’m addicted?

Mayyyyyybeeeee

 

Pork tenderloin is quite possibly one of my favorite meats…

 

but these balsamic caramelized red onions are the true star of this show!

Pork Tenderloin Salad, makes 2-4 entree salads

 

Pork Tenderloin

16 oz tenderloin

1 Tbsp fresh thyme, minced

1 Tbsp olive oil

S&P

In a medium skillet, heat the olive oil. Season the tenderloin with thyme, salt and pepper. Once the skillet is hot add the tenderloin to the pan- searing for about 4 minutes. Flip and sear 4 more minutes. This creates a delicious golden crust. Then in a 350 degree oven, bake the tenderloin for 20 more minutes. Remove and let rest at least 5 minutes before slicing.

 

Balsamic Caramelized Red Onions

1 medium red onion, sliced thin

1-2 Tbsp unsalted butter

1-2 tsp balsamic vinegar

In a medium skillet, heat up the butter on low heat. Add the sliced onions and cook down about 30 minutes. Once the onions are broken down, increase the heat, add the balsamic vinegar and once absorbed remove from the heat.

 

Creamy Blue Cheese Dressing, 2 servings

2 Tbsp blue cheese, crumbled

2 Tbsp sour cream

1 Tbsp mayonaise

1 Tbsp fresh chives, minced

1/2 t salt

1/2 t pepper

In a small mixing bowl, mix together all ingredients. Keep in the refrigerator until ready to use.

 

For the salad:

Assemble lettuce of your choice and any veggies you desire with the pork, balsamic onions and blue cheese dressing. The beauty of this salad is that you can add anything you like- add some bacon, I dare you.