Grilled Pork Tenderloin and Spinach Salad

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  • Prep Time: 25 minutes
  • Servings: 4


  • 1 pork tenderloin (about 1 lb)
  • 2 tbsp olive oil
  • ¼ tsp salt and pepper
  • ¾ cup Marie’s Poppyseed Dressing
  • 6 oz. baby spinach
  • ½ cup dried cranberries
  • ½ cup walnuts


Fire up the grill to 400degrees.  Rub tenderloin with olive oil,salt and pepper.  Place on hot grill and sear all sides for a total of 4 minutes. Move tenderloin to cooler side of grill and let cook for 12-15 minutes.  Baste tenderloin with a brush of Marie’s Poppy Seed Dressing while cooking. When done, let tenderloin rest 5 minutes before slicing crosswise in ½ inch-thick slices.


In large bowl, toss spinach leaves with 1/3 cup Marie’s Poppy Seed Dressing.  Add cranberries and walnuts and toss again.  Arrange spinach on serving platter and place sliced tenderloin across plate over spinach.  Drizzle remaining dressing over sliced tenderloin and serve. 


Tip: Spinach will slightly wilt with warm tenderloin on top.  This is the desired effect!