Blackened Pork Tenderloin Salad with Soy/Mustard Vinaigrette

Blackened Pork Tenderloin Salad with Soy/Mustard Vinaigrette

12-fresh pork tenderloins ("Bryan" makes an excellent choice)
16 oz butter-melted

Seasoning mix:
1 oz cayenne pepper
1 oz white pepper
1 oz dustless black pepper
1 oz granulated garlic
1-1/2 oz salt
3 oz paprika
2 oz ground cumin
2 oz ground chili powder
2 oz leaf thyme
2 oz basil

Salad ingredients:

3 heads iceberg lettuce
3 heads romaine lettuce
5 heads Boston or bibb lettuce
12 oz arugula
2 heads of radicchio
8 tomatoes cut in 6 wedges each (2 per plate)
48 artichoke heart quarters (2 per plate)

Soy/mustard dressing:
2 c. sugar
2 c. soy sauce
1-1/2 c. white vinegar
2 c light salad oil (safflower or canola work well)
5 tbsp. dijon mustard

Clean and shred by hand all greens, dry and place on plates, refrigerate. Garnish each plate with artichokes and tomatoes

1. Combine all dressing ingredients and chill. (dressing must be stirred before every use)
2. Combine seasoning mix 

3. Heat a large black iron skillet dry on stove and preheat oven to 350 degrees
4. Roll tenderloins in seasoning mix, shake off, dip in melted butter and blacken outside in dry skillet, rolling over as each side blackens. Note: if all your tenderloins do not fit in the skillet, be sure to clean and dry your skillet before blackening again.
5. Finish in oven until internal temperature of 155 to 160 degrees. Do not overcook !
6. Allow about 6 minutes to rest before slicing. Slice diagonally and fan out on lettuce beds. Stir dressing and ladle about 2 oz over pork.  Serves 24  © 1984 John Albrecht, CEC