Hawaiian Cobb Salad
|Pre marinated pork tenderloin||1 Pound (Teriyaki Recommended)|
|European salad mix||10 Ounce (1 Bag)|
|Cubed pineapple/Mangoes||2 Cup (32 tbs)|
|Chopped toasted macadamia nuts||1⁄2 Cup (8 tbs)|
|Prepared raspberry walnut vinaigrette||1⁄3 Cup (5.33 tbs)|
Grill pre-marinated pork tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 160 degrees F.
Allow pork to cool slightly, then slice into long thin strips.
Place salad greens on 4 dinner plates.
Top with pork slices, pineapple, mangos and macadamia nuts.
Drizzle with vinaigrette.