| MUSTARD MARINATED PORK LOIN SALAD WITH SPICY PECANS |
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Serves 4 - 61 pork tenderloin, about 1 pound, trimmed Salt and Pepper Marinade 2 tablespoons CRISCO Oil 1 tablespoon honey mustard Spicy Pecans 1 tablespoon Butter Flavor Crisco all-vegetable shortening or 1 tablespoon Butter Flavor Crisco stick 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup pecan halves Dressing 1/2 cup cider vinegar 1 teaspoon honey 1 tablespoon honey mustard 1 cup CRISCO Oil Salad 1 head leaf lettuce, washed and torn into bite-size pieces 2 heads Bibb lettuce, washed and torn into bite-size pieces 2 heads Belgian Endive, washed and sliced cross-wise 6 - 8 mushrooms, thinly sliced 1 medium sweet onion, thinly sliced Season pork tenderloin with salt and pepper. Place in a shallow baking dish. Marinade Whisk together the marinade ingredients and pour over the pork tenderloin. Cover and chill for at least one hour and up to four. Grill pork tenderloin over a hot grill, about 20-25 minutes or until meat thermometer reaches 155ºF. Let rest for 15 minutes then cut into thin diagonal slices. Spicy Pecans Melt Butter Flavor Crisco over medium heat in a small skillet. Add sugar, salt and cayenne pepper. Stir to blend. Add pecans and stir to coat. Cook over medium heat for 7 - 8 minutes. Spoon nuts onto foil lined baking dish and separate with a spoon. Let cool. Dressing Whisk together cider vinegar, honey and honey mustard. Blend well. Slowly pour in the Crisco Oil, whisking while pouring. Season with salt and pepper. Salad Toss lettuces, mushrooms and onions with enough dressing to coat. Divide between individual serving plates. Place slices of pork tenderloin over salad greens and sprinkle with Spicy Pecans. Serve. |
