Ingredients:
1/4 c. unsweetened grapefruit juice
2 T. red wine vinegar
1 T. olive oil
2 tsp. honey
1 tsp. prepared mustard
1 tsp. poppy seeds
1/8 + 1/4 tsp. salt, divided
1 lb. pork tenderloin, julienned
1 bunch leaf lettuce, torn
2 medium grapefruit, peeled and sectioned
Directions:
In a jar with a tight-fitting lid, combine the grapefruit juice, vinegar, oil, honey, mustard, poppy seeds, and 1/8 tsp. salt; shake well and set aside. In a large skillet stir-fry pork with remaining salt until no longer pink. Place lettuce on a platter; top with warm pork. Arrange grapefruit around pork. Shake dressing; drizzle over salad.
