Pork Tenderloin with Tortellini Caesar Salad
  • 1 large tomato, coarsely chopped
  • 2 (10-oz) Caesar salad kit
  • 1 pork tenderloin (about 1 lb)
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon pepper, divided
  • 1 tablespoon canola oil
  • 2 packages tortellini ( I used Bertolli in the refrigerator section)
  • ¼ cup + 1 tablespoon grated Parmesan cheese
  • ⅓ cup sliced black olives, drained
  1. Prep
  2. Bring water to boil for pasta. Preheat grill (or grill pan).
  3. Chop tomato and salad blend into bite-size pieces.
  4. Cut pork into four equal pieces.
  5. Steps
  6. Season pork with ½ teaspoon salt, ½ teaspoon pepper, and oil. Place pork in grill pan (or on grill); grill 3–4 minutes on each side or until 145°F (for medium). Remove pork from heat; let stand 5–10 minutes before slicing.
  7. Cook tortellini following package instructions.
  8. Add tortellini, olives, tomatoes, croutons (from kit), and salad greens; toss with dressing. Slice pork; layer over top of salad and sprinkle with remaining 1 tablespoon Parmesan cheese. Serve. (Makes 6 servings.)
Recipe by Baked in the South at https://bakedinthesouth.com/2014/06/pork-tenderloin-with-tortellini-caesar-salad/