Smoked Pork Loin

1. Lightly spray both sides of each pork medallion with cooking spray. Place on a heated flat griddle and cook until both sides are golden-brown and warmed through.

2. Shingle warmed pork on the front  a warmed serving plate. Spoon 56 g of warmed fresh fruit compote over the top of the pork. Place 113 g of warmed scalloped hash brown potatoes at the top of the serving plate next to the pork. Place 42 g of salad blend next to the hash browns. Drizzle 14 g of raspberry vinaigrette over the salad.