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4 handfuls of spring salad mix
2 avocados, thinly sliced, divided into four portions
1 cup shelled edamame
1 bunch of asparagus
Salt and pepper
4 poached eggs
Lemon wedges and zest for garnish
1 pound rhubarb (about 5 or 6 stalks)
¾ cup maple syrup
¾ cup cherries, frozen or fresh
2 (1 pound) pork tenderloins
2 tablespoons olive oil
Salt and pepper to taste
Preheat grill. You’ll need it set up for both direct (over the coals) and indirect (away from the coals) cooking.
1. Chop the cherries in half and rhubarb into one inch pieces. Place them in a small pan with the maple syrup. Bring to a boil, reduce heat to low and simmer, stirring occasionally and breaking fruit up with a wooden spoon.
2. Season tenderloin with olive oil, salt and pepper and cook using the 7-6-5 method: First over direct heat: 7 minutes on the first side and 6 minutes on the second side. Then over indirect heat: about 5 minutes with the lid closed, until internal temperature reaches 145 degrees. Allow pork to rest for at least 10 minutes while you assemble the salad.
3. Over medium-high heat, sauté asparagus with a drizzle of olive oil and salt and pepper to taste. Cook until crisp tender, remove from heat and set aside.
4. Prepare four salads by arranging spring greens, topped with avocado slices, asparagus, and edamame on a plate. Slice pork tenderloin into ¼-inch thick rounds, placing slices on top of greens. Put a poached egg on top of everything. Spoon rhubarb sauce around edge and drizzle over poached egg and tenderloin slices. Garnish with lemon wedges, lemon zest, and a few edible flowers.
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