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Grilled Balsamic Pork & Arugula-Pepper Salad

  • Prep Time 10 min
  • Total Time 30 min
  • 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.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 260
  • Fat 15 g
  • Saturated Fat 3 g
  • Carbs 8 g
  • Sugar 5 g
  • Protein 23 g
  • Cholesterol 60 mg
  • Fibre 1 g
  • Sodium 460 mg