Pork Salad Sandwiches With Maple Dijon Dressing Recipe Foodcom

Steps:

• Mix the pork, celery, and green onions in a large bowl.
• Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

Steps:

• Preheat the oven to 450˚ F. Rub the pork pieces with the steak seasoning. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 5 to 6 minutes. Brush with the maple syrup. Transfer the skillet to the oven and roast until a thermometer inserted into the center registers 140˚ F to 145˚ F, about 5 minutes. Transfer the pork to a cutting board and let rest at least 10 minutes. Add 1 to 2 tablespoons water to the skillet to thin out the pan juices. Reserve the pan juices for serving.
• Meanwhile, put the eggs in a medium saucepan and cover with water by 1 inch. Bring to a boil, then remove from the heat and set aside, covered, 10 minutes. Drain, then run under cold water to cool. Peel and chop the hard-boiled eggs.
• Make the dressing: Whisk the mustard, vinegar and 1 tablespoon water in a small bowl. Whisk in the remaining 3 tablespoons olive oil in a thin stream until smooth. Season with salt and pepper.
• Divide the lettuce among plates or shallow bowls. Thinly slice the pork and add to the plates; drizzle with the pan juices. Top the salads with the hard-boiled eggs, avocado, cherry tomatoes and blue cheese and drizzle with the dressing.

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake before serving.