Maple Grilled Pork Tenderloin with Mixed Endives Courtesy Of: Josef Fritsch Maple Grilled Pork Tenderloin with Mixed Endives 4 servings Maple Leaf PORK TENDERLOIN IWP FRZ CDN,12 OZ LEMON JUICE,1.5 FL OZ SYRUP MAPLE,1 FL OZ Packer SHALLOT FRESH,1 EA FRESH BASIL - CHOPPED,PINCH OLIVE OIL EXTRA VIRGIN,4 FL OZ DIJON MUSTARD,1.5 FL OZ Packer APPLE GRANNY SMITH FCY FRESH,2 EA Packer ENDIVE BELGIAN FRSH,2 OZ Packer ENDIVE FRSH CURLY,2 OZ Packer RADICCIO FDSVS FRESH,2 OZ Packer LETTUCE FRISEE BABY FRSH,2 EA ALMOND SLICED NAT,1 OZ 1. MIX ALL DRESSING INGREDIENTS

2. TRIM PORK TENDERLOIN OF SILVERSKIN AND VISIBLE FAT, BRUSH WITH PORK MARINADE, SEAR IN FRYINGPAN OR ON THE GRILL, FINISH IN THE OVEN, LET SIT 5 MINUTES COVERED.

3. PEEL APPLE AND DICE INTO ¼ “ PIECES

4. SLICE ENDIVES INTO ½ “ STRIPS, BUT NOT THE BELGIAN ENDIVE

5. TOAST ALMONDS

6. MIX ENDIVES WITH DRESSING, APPLES AND ALMONDS, DISH UP ACCORDING TO PICTURE, RESERVE A LITTLE OF THE DRESSING.

7. THINLY SLICE PORK TENDERLOIN AND COVER ENDIVE WITH THE SLICES

8. DRIZZLE RESERVED DRESSING OVER THE TENDERLOIN AND SERVE