A delicious salad for any season, with figs being the replacement add on. Pears or butternut squash would be a delicious transition into the cooler months to come.
Ingredients
For the Meat
1 Pork Tenderloin
Sweetened Cranberry juice to cover for marinating
The Rub
Cayenne Pepper
Kosher Salt
Garlic Powder
For the rest of the goods
10 fresh Figs, stems removed and quartered lengthwise.
Goat Cheese Crumbles
For the dressing
6 Tbsp Balsamic
2 Tbsp Honey
1 Tbsp dijon mustard
Salt & Pepper to taste
Instructions
First you'll need to marinate the pork in cranberry juice for four hours. I use a freezer bag and then completely cover the tenderloin in juice.
After four hours (or longer... overnight is the best) remove pork an hour before you are ready to eat, place on a baking sheet and then you'll add the rub.
Add kosher salt, about one tbsp, and then add your garlic powder and cayenne pepper (about 1 tbsp of each as well) Rub the spices in and then turn over and repeat. Let sit for an hour before broiling.
Turn broiler on (mine has one setting, if yours doesn't use high) broil one side 8-9 minutes, turn over and broil on other side for about 6-7 minutes.
Remove from oven and cover in aluminum foil and let rest for another 10 minutes before slicing.
While the pork is resting whisk together your dressing ingredients in a small bowl, set aside until salad is put together.
Add about 1½ cups of greens, 8 figs and a tbsp of goat cheese to each plate, top with 3 slices of pork and drizzle with balsamic glaze.