Lighter fare during the summer season is enhanced with all the fresh stuff at the market.  You can build world class salads with greens so fresh that even the grand children might eat them.  Add to the greens a few garnishes from the fridge and pantry.  Then toss it all with a classic vinaigrette.  Now, select a fine piece of pork tenderloin.  Season and grill it to medium (135F).  Cut it on the bias into medallions and place them around each salad piled high on a charger plate.  Rush plates and diners to the table on the sun deck, turn on the Mosquito Magnet, and summer is here and now!

Summer Mixed Salad with Pork Medallions
See Abbreviations, if needed
For the salad (per serving)
·   ½ part        Radicchio, sliced finely
·   8 parts        Leaf lettuce, two types, of choice
·   3                Macadamia nuts, shaved
·   1                Fresh spring onion, diced finely
·   1½ T         Vinaigrette
·   1                Fresh peach, peeled and sliced off the pit
For the pork medallions
·   Pork tenderloin, about 3 ozs or 4 slices per serving
·   Dry rub, of choice

1.  Prepare salad ingredients and toss together in a large SSB
2.  Season and grill pork tenderloin to135F, remove and let stand briefly, covered
3.  When ready:
    ·   Center and pile high a large portion of salad onto charger-size plate
    ·   Slice tenderloin medallions ¼ - inch on the bias 
    ·   Place 4 medallions around each salad
    ·   Top salad with a few grinds of fresh pepper

Lighter fare during the summer season is enhanced with all the fresh stuff at the market.  You can build world class salads with greens so fresh that even the grand children might eat them.  Add to the greens a few garnishes from the fridge and pantry.  Then toss it all with a classic vinaigrette.  Now, select a fine piece of pork tenderloin.  Season and grill or sauté it to medium (135F).  Cut it on the bias into medallions and place them around each salad piled high on a charger plate.  Rush plates and diners to the table on the sun deck, turn on the Mosquito Magnet, and summer is here and now! 

A Variation on a Summer Mixed Salad with Pork Medallions
Yield:  Two servings
See Abbreviations, if needed 
For the salad 
·   ½ part        Radicchio, sliced finely 
·   8 parts        Leaf lettuce, two types, of choice 
·   20              Asparagus, cooked and chilled 
·   1                Fresh spring onion, sliced in thin strips 1.5" long 
·   3 T       Vinaigrette
·   1/2              Yellow Doll Mini Watermelon (or other of choice), cubed 

For the pork medallions
·   Pork tenderloin, about 3 ozs or 4 slices per serving 
·   S/P or dry rub, of choice 

1.  Prepare salad ingredients and toss together in a large SSB 
2.  Season and grill or sauté pork tenderloin to135F, remove and let stand briefly, covered 
3.  When ready: 
    ·   Fan-array asparagus on charger-sized plate 
    ·   Center and pile high a large portion of salad 
    ·   Slice tenderloin medallions ¼ - inch on the bias
    ·   Place 4 medallions around the salad 
    ·   Place cubes of watermelon around the salad nicely 
    ·   Top salad with a few grinds of fresh pepper