• 2.5 lbs All Natural Pork Tenderloin
• 1 clamshell baby spinach
• 4 Sassy Southern Satsuma Mandarine oranges peeled and sliced
• 3 Sassy Southern Satsuma Mandarine oranges juiced (aprox 1.5 cups juice)use 1/2 for marinade/glaze and 1/2 for salad dressing-
•  1 tablespoon Southern Satsuma Mandarine orange zest
• 1 Tblsp. crushed Rosemary
• Himalayan sea salt to taste (aprox 1/2 Tsp.)
• Cracked pepper to taste (aprox 1/2 Tsp.)
• 1/2 cup Sartori Bellavitano Merlot cheese
• 1/2 cup pomegranate seeds 
• 2 bottles Salad Girl Pomegranate Pear Vinaigrette

Pom-Citrus Salad Sauce: Whisk together 1/2 bottle Salad Girl Pomegranate Pear Vinaigrette with 3/4 cup Southern Satsuma Mandarine orange juice, 1/2 of the pomegranate seeds, mash a bit into the juice, salt and pepper to taste

Marinade for pork tenderloin: Place pork tenderloin into a small mixing bowl, whisked together 1 bottle Salad Girl Pomegranate Pear, 1/2 Satsuma orange juice, 1 Tblsp. crushed Rosemary, Salt & Pepper to taste, 1/2 Tblsp. Satsuma zest, pour over pork and marinate for 2-3 hours-use mainade to glaze pork at each turn.

Grill Pork Tenderloin: Preheat grill to high heat. Grill the pork tenderloin for about 4 minutes a side (4 sides total). Before grilling the final side, check the temperature of the thickest part of the tenderloin to see how close it is to 145 degrees. Grill pork for a few more minutes to reach 145 degrees (done temperature) if it needs it. Remove from grill onto a tin-foil lined platter, pour the Pom-Citrus sauce over it and cover it and let it rest for 10 minutes to semi cool meat before slicing-when ready to make salads, pour the salad sauce off of the pork into a little sauce bowl & slice pork into bite sized medallions. 

Prepare Salad: Arrange baby spinach on a dinner sized plates, sprinkle with cheese and pomegranate seeds, decorate with Satsuma orange slices and pork medallions and drizzle with the Pom-Citrus Salad Sauce. Enjoy!