If you're looking for a dish with a little heat, this is it. Seared pork tenderloin gets seasoned with hot Asian chili sauce then tossed with salad greens and blue cheese that will tickle and tantalize your taste buds.
Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat. In a small glass bowl, stir together oil, garlic, chili sauce, lemon juice, soy sauce, mustard, salt and pepper. Place pork and marinade in a zip lock bag. Seal bag and refrigerate 2-24 hours. Remove pork from marinade and pat dry; discard marinade. Cook pork in a non-stick skillet or grill pan, about 5-7 minutes per side. Remove pork to a cutting board or plate. Tent loosely with foil and let rest 5 minutes before slicing. Arrange pork slices on salad greens. Add salad ingredients of your choosing. Sprinkle with crumbled blue cheese and drizzle with your favourite brand of ranch dressing.