Grilled Balsamic Pork & Arugula-Pepper Salad
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1
- (1 lb/500 g) pork tenderloin, cut into 1/4-inch (5-mm) slices
- ¼ cup
- balsamic vinegar, divided
- 60 mL
- ¼ cup
- olive oil, divided
- 60 mL
- 1 tbsp
- apricot jam
- 15 mL
- 1 tbsp
- soy sauce
- 15 mL
- 4
- cloves garlic, smashed
- 2 tsp
- chopped fresh rosemary
- 10 mL
- ½ tsp
- salt
- 2 mL
- ¼ tsp
- pepper
- 1 mL
- 4
- wooden skewers, soaked
- 2 cups
- baby arugula or other baby greens
- 500 mL
- 1
- red pepper, julienned or thinly sliced
Directions
Step 1
Cut pork tenderloin into ¼-inch (5-mm) slices. Combine 2 tbsp (30 mL) olive oil and 1 tbsp (15 mL) balsamic vinegar for dressing; set aside. In large bowl, mix remaining vinegar and oil; add the apricot jam, soy sauce, garlic, rosemary, salt and pepper and stir to combine. Add pork slices to bowl of jam mixture and turn to coat; cover and set aside. (Can be prepared in advance and marinated in refrigerator up to overnight.)
Step 2
Thread meat onto soaked skewers (discarding marinade). Grill on medium-high heat 2 to 3 min. per side, or just until pork is cooked through.
Step 3
Plate skewers alongside arugula and peppers. Drizzle salad with reserved balsamic mixture to serve.
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 260
- Fat:
- 15 g
- Saturated Fat:
- 3 g
- Carbs:
- 8 g
- Fibre:
- 1 g
- Sugar:
- 5 g
- Cholesterol:
- 60 mg
- Protein:
- 23 g
- Sodium:
- 460 mg