Caesar Salad

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Just when you think the cupboard is bare, and wonder “what’s for dinner”—this main dish salad is the answer. Serve with hot French bread.

Courtesy Pork Board USA

• 1 whole pork tenderloin, about 1 pound
• 1/4 cup Italian dressing
• 6 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 4 drops hot pepper sauce
• 1 teaspoon olive oil
• 6 cups chopped romaine lettuce
• 3/4 cup croutons
• 2 tablespoons grated Parmesan cheese
• Freshly ground pepper

Cooking Directions
Slice tenderloin in half lengthwise, then in 1/4-inch-thick slices; place in self-sealing bag, add dressing, seal bag and marinate an hour in refrigerator. For dressing, in small bowl stir together mayonnaise, lemon juice, Worcestershire and hot pepper sauce; set aside. Heat oil in large skillet over high heat. Drain marinade from pork, discarding marinade. Stir-fry pork 3-4 minutes, until lightly browned. In large serving bowl toss together pork, romaine, reserved dressing, croutons and Parmesan. Season to taste with pepper and serve with hot French bread.
Serves 4.

Wine suggestion: Pour a chilled Chardonnay or a (red) Zinfandel.

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