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Product Recall: Red Onions from USA Read More
Level
very easy
Prep Time
15 min
Total Time
30 min
Serves
6

Ingredients

2 tbsp
olive oil
30 mL
2 tbsp
lemon juice
30 mL
1 tbsp
basil pesto
15 mL
1 1/2 tsp
finely chopped fresh thyme
7 mL
pinch each salt and pepper
3/4 lb
boneless pork loin chops
375 g
1/2 pkg
orzo (about 2 cups/500 mL)
500 g
1
orange or yellow pepper, diced
1/2 tub
bocconcini, cut into bite-sized pieces
200 g
1/4 cup
thinly sliced red onions
60 mL
2 tbsp
white wine vinegar
30 mL
2 cups
arugula
500 mL

Directions

Step 1
Combine olive oil, lemon juice, pesto, thyme, salt and pepper in a small bowl. Divide in half. Roll pork in half the pesto mixture to coat. Grill pork on barbecue preheated to medium-high, for 2 to 3 min. per side or until just cooked through, with an internal temperature of 160°F (71°C). Let rest for 5 min. before thinly slicing.
Step 2
Meanwhile cook pasta according to package directions and drain. Toss pasta immediately with remaining pesto mixture, pork, pepper, bocconcini, onion, and vinegar. Gently stir in arugula.

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Nutrition Facts

Nutrition Description:
Per serving (1 cup / 250 mL):
Calories:
340
Fat:
13
Saturated Fat:
4
Carbs:
34
Fibre:
2
Sugar:
2
Cholesterol:
50 mg
Protein:
22
Sodium:
115 mg
Potassium:
0