Hawaiian Pork Tenderloin Salad

Having never visited Hawaii, I can't say this salad is deserving of the name....but it's full of the flavors that I think Hawaii is full of: juicy pork flavored with an Asian-inspired marinade and pineapple (fresh is always best, but I use canned to make this dish accessible for everyone year-round).  Regardless of authenticity, it's definitely delicious!

Hawaiian Pork Tenderloin Salad

Ingredients

Salad

• 2 Tbsp. coconut oil
• 1 lb. pork tenderloin
• 8 cups salad greens of your choice
• 1 can pineapple slices
• 1 avocado, slices or scooped
• 1/2 red onion, sliced and soaked in water for 10 minutes
• 1 red, orange, or yellow bell pepper, sliced
• 1 cup grape tomatoes, halved
• 1/2 cup frozen edamame, thawed
• 2 Tbsp. sesame seeds, for garnish

• Dressing & Marinade

• 1/4 cup ponzu sauce
• 1/4 cup pineapple juice (reserved from canned pineapple slices)
• 1/4 cup honey
• 2" ginger, grated
• 5 cloves garlic, grated
• 1 Tbsp. sesame oil
• 1 Tbsp. coconut oil

Serves 4
Cook Time: 20 minutes

​Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the pork tenderloin; marinate for at least two hours or up to 12.
Preheat a medium skillet over medium-high heat, when heated add coconut oil.  Remove pork from marinade and pat dry with paper towels; discard marinade.  Sear pork on all sides, then lower the heat and cover until pork reaches 145 degrees F.
Meanwhile, toss salad ingredients together; when pork is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad.  While pork is resting cook pineapple slices in pan to caramelize just a little.  Drizzle with dressing, garnish with sesame seeds, and serve immediately.