(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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn more
