You can order yourself a grilled chicken Caesar anywhere. But we figured we could jazz up that combo a little while still keeping it fairly healthful if we swapped in tender slices of grilled pork instead. The smoky, juicy pork and crunchy, tangy salad is a uniquely delicious pairing, if we do say so ourselves. We love to serve it with our Grilled Cheesy Olive Bread (page 90), but then again, we love just about anything with that bread!

　　

Ingredients

serves 4

　　Two 1-pound pork tenderloins

　　1 cup bottled Caesar salad dressing

　　Two 10-ounce bags (about 16 cups total) romaine lettuce

　　2 cups garlic-flavored croutons

　　1/2 cup coarsely grated Parmesan cheese (2 ounces)

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

　　

Step 2

While the grill or broiler is heating up, place the pork and 1/2 cup of the Caesar dressing in a shallow dish and turn to coat. Let marinate for 20 minutes, or until the grill or broiler is ready.

　　

Step 3

Place the pork on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, basting with the marinade after 5 minutes. Cook, turning once, for about 20 minutes total, or until an instant-read thermometer inserted in the thickest part of the meat registers 150°F. Transfer the pork to a cutting board and cover loosely with aluminum foil. Discard any remaining marinade.

　　

Step 4

In a large bowl, toss together the lettuce, croutons, Parmesan cheese, pepper, and the remaining 1/2 cup Caesar dressing.

　　

Step 5

Divide the salad among four large shallow bowls. Cut the pork tenderloins into slices 1/2 inch thick and serve on top of the salad.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.