Nov 9, 2012

Pork Tenderloin Salad with Frisée, Apples, and Cider DressingRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 1 apples
  • 2 head frisée

Meat / Poultry / Seafood

  • 2 pork tenderloins, each about 1 lb

Oil and Spices

  • 2 tsp dried thyme
  • 6 tbsp extra-virgin olive oil
  • 1.75 tsp freshly ground black pepper
  • 1.75 tsp kosher salt


  • 0.25 cup cider vinegar
  • 1 tbsp honey


  • 0.25 cup apple juice concentrate
  • 0.5 cup dried sweetened cranberries
  • 3 tbsp light brown sugar
  • 0.75 cup walnut pieces



  • 3 tablespoons cider vinegar
  • ¼ cup frozen apple juice concentrate, thawed
  • 1 tablespoon honey
  • 6 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin


  • 3 tablespoons packed light brown sugar
  • 1 tablespoons cider vinegar
  • ¾ cup roughly chopped walnuts (about 3 ounces)

  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried thyme
  • 1–2 heads frisée, 6 to 7 ounces total, trimmed and torn into bite-size pieces
  • 1 apple, unpeeled, halved, cored, and cut lengthwise into ⅛-inch slices
  • ½ cup dried sweetened cranberries


  1. In a medium bowl combine the vinegar, apple juice concentrate, and honey. Slowly add the oil, whisking constantly until the dressing is emulsified. Season with the salt and pepper. Transfer ⅓ cup of the dressing to a small bowl and reserve for the salad.

  2. Place the tenderloins a large, resealable plastic bag and pour in the remaining dressing. Press the air out of the bag and seal tightly. Turn the bag to distribute the dressing, place in a large bowl, and refrigerate for 2 to 4 hours, turning occasionally. Meanwhile, prepare the walnuts.

  3. In a medium skillet combine the brown sugar and vinegar. Bring to simmer over medium heat, stirring until the sugar dissolves. Add the walnuts and cook until the nuts are completely coated with the sugar mixture and there is no longer any sugar mixture left in the skillet, 2 to 4 minutes, stirring constantly. Transfer the nuts to a plate and let cool completely. (The nuts can be prepared in advance and kept in an airtight container at room temperature for up to 2 days.)

  4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  5. Remove the tenderloins from the bag and reserve the dressing. Season the tenderloins evenly with the salt, pepper, and thyme. Pour the dressing from the bag into a small saucepan and bring to a boil over high heat. Boil for 1 minute. Remove from the heat and set aside for brushing over the grilled tenderloins. 

  6. Brush the cooking grates clean. Grill the tenderloins over direct medium heat,with the lid closed as much as possible, until the outside is evenly seared and the internal temperature reaches 150°F, 20 to 25 minutes, turning occasionally. Remove from the grill and let rest for 3 to 5 minutes. Brush the tenderloins evenly with the boiled dressing.

  7. In large bowl toss the frisée, apple, cranberries, and candied walnuts. Add the reserved dressing and toss to coat.

  8. Cut the tenderloins crosswise into ½-inch slices. Divide the slices among four plates and arrange the salad alongside. Serve immediately.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Blair N

Incredible Salad

The recipe was simple and easy to follow. I was blown away by the combination of fruit, glazed nuts, and dressing. Even my wife was impressed with this meat eater! By the way, the pork was excellent as well. I grilled mine indirectly over 2 to 3 hours.

Type of Griller


Would you recommend this recipe? YES

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Pork Tenderloin Salad with Frisée, Apples, and Cider Dressing