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Granny's Pork Salad

12 ounce pork tenderloin 
2/3 cup Ever Ready Vinaigrette 
8 cups torn lettuce 
1 cup halved cherry tomatoes 
1 cup sliced mushrooms 
1/4 cup shredded fresh basil 
12 slices baguette, toasted 
Pinch salt 

Preparation Instructions:

Place pork in resealable plastic bag; drizzle 2 tablespoons of the vinaigrette over meat. Seal and turn to coat. Let stand for 15 minutes. (Make ahead: Refrigerate for up to 24 hours).

Place pork on greased grill or foil lined baking sheet; close lid an cook over medium heat, or broil, turning once, for about 20 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes.

Meanwhile, divide lettuce among plates; sprinkle with tomatoes, mushrooms and basil. Top each with 3 toasts.

Slice pork; place on salad. Whisk salt and any juices from pork into remaining vinaigrette; drizzle over salads. Makes 4 servings.

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