Makes 4 servings

Dressing

1/2 cup minced shallots
2 tablespoons minced fresh ginger
1 teaspoon minced fresh garlic
4 ounces rice wine vinegar
2 ounces sesame oil


1/4 cup julienned red bell pepper
1/4 cup julienned yellow bell pepper
1/2 cup Granny Smith apple, cored unpeeled and diced
8 ounces mixed salad greens
Chopped peanuts for garnish, optional
6 2-ounce medallions of pork tenderloin
2 tablespoons Chef Paul Prudhomme's Meat Magic

In a medium size mixing bowl combine shallots, ginger, garlic, vinegar and sesame oil. Whisk until well blended. Add red and yellow bell peppers and apples and toss until covered. Set aside.

Preheat a large non-stick skillet. Sprinkle both sides of each pork tenderloin with Meat Magic. Cook the pork, turning often, for 5 to 7 minutes, being careful not to overcook. Transfer to plate and set aside.

Mound the greens on each serving plate. Cut cooked tenderloins into strips and divide evenly on top of greens. Drizzle the dressing on salad. Garnish with peanuts if desired.

Copyright 1995 by Paul Prudhomme