Medianoche Salad


Roast Pork Tenderloin:
1 pound pork tenderloin
1 cup GOYA® Mojo marinade
2 cloves minced garlic
½ teaspoon coarsely ground black pepper

Salad Dressing:
2 cloves garlic mashed
½ teaspoon salt
2 tablespoons apple cider vinegar
2 tablespoons oil
2 tablespoons canola mayonnaise
2 teaspoons yellow mustard
Parsley or oregano (optional)

Salad base:
10 cups chopped lettuce
2 cups quartered cherry tomatoes
1 cup dill pickle rounds


Roast Pork Tenderloin:
Trim fat and silver skin (tough membrane with iridescent hue) from the pork tenderloin. To remove the silver skin slip a knife blade between the silver skin and meat, angle the knife slightly upward and use a gentle back and forth sawing motion to cut away the membrane.

Combine the marinade and remaining ingredients in a large plastic zip-top bag. Add pork tenderloin, knead to cover pork with marinade, and marinate in the refrigerator for 1-3 hours.

When ready to cook, oil clean grill grates with a folded paper towel soaked in canola oil and preheat the grill to medium heat. Grill the tenderloin for 15 minutes turning every 3 minutes until the internal temperature of the pork registers 145 degrees on a meat thermometer.

Remove from grill, cover with foil and let rest for 5-8 minutes before slicing (the meat will continue to cook with residual heat, and he juices will redistribute, making it more juicy). Slice pork into thin rounds and serve on top of salad.

Toss salad ingredients together in a bowl. Divide evenly among 6 plates. Top each salad evenly with sliced pork, ham, cheese, and croutons. Drizzle with dressing and enjoy!

To make croutons, preheat the oven to 350 degrees and add the bread cubes single layer on a sheet pan and bake for 8 minutes. Shake the pan or toss the cubes and bake an additional 5-8 minutes until toasted.

6 ounces thinly sliced ham
4 ounces chopped Swiss Cheese
4 slices sweet bread cut into bite-sized cubes for croutons*

Yield: 6 servings.
Nutrition Breakdown: Calories 250, Fat 9g (5g saturated), Cholesterol 65mg, Sodium 830mg, Carbohydrates 18g, Fiber 2g, Protein 25g
Percent Daily Value: 15% Vitamin C, 60% Vitamin A, 15% Iron, 8% Calcium
Diabetes Exchange Value: 1 Starch, 1 Vegetables, 3 Lean Meats