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Pork Caesar Salad


Loin or Roast

Stuffed Bacon Rolls


  • 1 whole Salmon Creek Farms Natural Pork Boneless Center Cut Loin, about 1 pound

  • 1/4 cup Italian dressing

  • 6 tablespoons mayonnaise

  • 1 tablespoon lemon juice

  • 2 teaspoons Worcestershire sauce

  • 4 drops hot pepper sauce

  • 1 teaspoon olive oil

  • 6 cups chopped romaine lettuce

  • 3/4 cup croutons

  • 2 tablespoons grated Parmesan cheese

  • Freshly ground pepper


  1. Slice tenderloin in half lengthwise, then in 1/4-inch-thick slices; place in self-sealing bag, add dressing, seal bag and marinate an hour in refrigerator. For dressing, in small bowl stir together mayonnaise, lemon juice, Worcestershire and hot pepper sauce; set aside. Heat oil in large skillet over high heat. Drain marinade from pork, discarding marinade. Stir-fry pork 3-4 minutes, until lightly browned. In large serving bowl toss together pork, romaine, reserved dressing, croutons and Parmesan.

  2. Season to taste with pepper and serve with hot French bread.

  3. Serves 4.

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