CARLA HALL Pork Tenderloin Bites
PORK TENDERLOIN BITES
1 cup Hidden Valley® Flavored Ranch Dressing
1 pork tenderloin
1 package mini pita pockets
3 stalks celery (thinly sliced on a bias)
1/2 cup celery leaves
1/4 cup sliced pickled jalapenos (plus 2 tablespoons jalapeno juice)
3 tablespoons olive oil
kosher salt and freshly ground black pepper (to taste)
Place a trimmed pork tenderloin in a baking dish, pour the Hidden Valley® Flavored Ranch Dressing over the pork tenderloin. Cover with plastic wrap and marinate in refrigerator for 3 hours or overnight.
Preheat grill to medium-high.
Remove marinated pork tenderloin from refrigerator. Allow to sit at room temperature for 15 minutes. Using kitchen tongs place on preheated grill. Rotate every 3-5 minutes, until charred on all sides. Cook until internal temperature reaches 160ºF. Remove to a cutting board and let rest for 5-10 minutes before slicing.
Place the mini pita pockets on the grill. Grill for 2 minutes per side.
For the Celery Salad: in a medium bowl, add the celery, celery leaves, and pickled jalapenos. Add the jalapeno juice, olive oil, salt and pepper to taste and toss to combine.
To Serve: into a mini pita pocket, add a slice of pork tenderloin, and top with celery salad.
Tip: use your favorite Hidden Valley® Flavored Ranch Dressing, such as sriracha!