In the mood for a nice entree salad? Give this a try. It’s guaranteed not to disappoint.
Not only had we not posted any pork recipes of late but we also have not posted any leafy, green, garden salads either. Primarily, that’s because we haven’t eaten a lot of entrée salads this summer. This is rather odd because we generally eat a lot of salads. Well, say no more because we have a beautiful garden salad for today’s post and it was absolutely delicious. It had been so long since we have had an entrée salad I had forgotten just how good they can be. I’m sure glad we fixed that problem.
Now, if you noticed in our post on Grilled Chile Marinated Pork Tenderloin with Fire Roasted Salsa we grilled 2 pork tenderloins but only used 1 for the meal. That’s because they don’t sell individual pork tenderloins, only 2 per pack, and because I have been wanting to make a creamy jalapeño salad dressing for a while now. The second pork tenderloin, therefore, was reserved specifically to make this delicious summer salad. It was kind of an intentional leftover.
Although we’re going to show you how to make this delicious salad, this post is really about the salad dressing. It is such a nice dressing you can use for a variety of purposes. You can use it as a salad dressing. You can use it as a dip for chips or crudite. You can use it as a sandwich spread. This is just one tasty dressing. It went beautifully with the pork tenderloin but would go well with other cuts of pork and chicken or turkey, too. If there is any drawback to this recipe it’s that you have to make the jalapeños en escabeche in advance. Given we love these jalapeños en escabeche, this is no drawback at all. Indeed, the jalapeños en escabeche are what make this recipe. While you can probably get away with using canned pickled jalapeños, this dressing won’t be anywhere near as good. Trust me. These jalapeños en escabeche are the very best pickled jalapeños I have ever eaten in my 59 years, bar none. I even sent some to my blogging buddies Stefan at Stefan’s Gourmet Blog and Conor at One Man’s Meat. My blogging buddy Chef Mimi at Chef Mimi’s Blog is also familiar with these pickled jalapeños and has made them previously. So, if you don’t trust me, ask my blogging buddies what they think. I’m certain they will agree with my assessment. Once you make them I’m sure you will be hooked as well. So, without any further ado, this is what we did.
- 1 grilled green chile marinated pork tenderloin (recipe found here)
- various lettuce
- sliced red onions
- 2 hard boiled eggs, halved
- 8 tomato wedges
- 1/4 cup buttermilk
- 12 oz sour cream
- 1 cup pickled jalapeños (recipe found here)
- 1 tsp salt
First things first, take care of making the pork tenderloin. This is going to take 4+ hours minimum. Once you get the pork tenderloin marinated and grilled, let it rest. Given this is an entrée salad, its OK to serve the pork at room temperature or even chilled on a hot summer day.
While the pork tenderloin is resting, add the entire 8 oz of jalapeños en escabeche to the food processor
followed by the buttermilk
salt and sour cream.
Process to liquify the veggies and incorporate with the sour cream and buttermilk.
Viola. That’s it. A nice, easy, incredibly flavorful salad dressing.
Now, slice the pork tenderloin on an angle.
Lay out the salad with lettuce, tomato wedges, sliced red onions and halved hard boiled egg and place the sliced pork tenderloin on top. Drizzle with the creamy jalapeño salad dressing, serve & enjoy. It’s GREAT!!