1 tablespoon olive oil or canola oil
2 (1-pound) pork tenderloins, trimmed
Salt and ground black pepper
1 tablespoon Sriracha
1/4 cup hoisin sauce
2 tablespoons apricot preserves
2 cups prepared grains, such as farro, wheat berry or quinoa
2 cups greens, roughly chopped as needed, such as spinach, rainbow chard or kale
1/4 cup pitted black olives, roughly chopped
1/4 cup prepared vinaigrette, such as lemon, balsamic or sesame-ginger
Salt and ground black pepper
Like I said earlier, my local market is cycling out the offerings of its salad bar based on what's seasonal and available. That works perfectly with this quick and hearty salad, which can really be made with any combination of things you like.
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