1 pound pork loin, boneless, cut into thin strips
1 pound fresh spinach, coarsely shredded
3 cups watercress sprigs
1 cups celery, thinly sliced
1 cup green grapes, seedless
1/2 cup green onion, thinly sliced
1 8-oz can sliced water chestnuts, drained
1 large Golden Delicious apple, cored and chopped
1 cup Italian dressing
2 tablespoons dry white wine
2 tablespoons Dijon-style mustard
3 tablespoons brown sugar
2 tablespoons sesame seed, toasted
Cooking Directions:
Place tenderloins in large self-sealing
bag; pour marinade over. Seal bag and refrigerate for 2
to 24 hours. Heat oven to 450 degrees F. Remove tenderloins
from marinade (discard remaining marinade), pat dry and
place in shallow roasting pan. Roast tenderloins for 20-25
minutes, until internal temperature (measured with a meat
thermometer) is 160 degrees F. Remove from oven, slice enough
to serve. (One tenderloin serves 3 to 4.) Wrap and
refrigerate leftovers up to three days.
Warm Pork and Spinach Salad
