1 lb. pork tenderloin
1/4 c. liquid smoke seasoning
1 bunch butter lettuce, torn
1 bunch watercress, coarsely chopped
2 oranges, peeled & sliced
1/2 c. pistachios, chopped

ORANGE VINAIGRETTE:

1/4 c. orange juice
2 tbsp. cider vinegar
2 tbsp. olive oil
1 tbsp. grated orange rind
2 tsp. honey
2 tsp. dijon mustard
1/2 tsp. fresh ground black pepper

Mix vinaigrette ingredients thoroughly and set aside. Rub surface of pork well with liquid smoke. Roast at 450 degrees for 20 minutes.

Meanwhile arrange lettuce, watercress and orange slices on individual plates. Slice tenderloin thinly and arrange over greens. Drizzle each salad with sauce, garnish with chopped pistachios. Serves 4.