Grill pre-marinated pork tenderloin over medium-high heat for 20 minutes, turning once, until internal temperature reaches 160 degrees F. Allow pork to cool slightly, then slice into long thin strips. Place salad greens on 4 dinner plates. Top with pork slices, pineapple, mangos and macadamia nuts. Drizzle with vinaigrette.
Republished with Permission, National Pork Council
This festive third place winning Hawaiian Cobb Salad by Linda Rohr of Westport, Connecticut has big, bold flavor with little fuss.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4|
|Calories from Fat: 149 (51%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 72.8mg||22 %|
|Sodium 59.7mg||2 %|
|Potassium 590mg||16 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.6g|
|Protein 24.9g||36 %|
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Calories per serving: 294
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