Grilled Pork & Pesto Orzo Salad
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp basil pesto
1 ½ tsp finely chopped fresh thyme
pinch each salt and pepper
¾ lb boneless pork loin chops
½ pkg orzo (about 2 cups/500 mL)
1 orange or yellow pepper, diced
½ tub bocconcini, cut into bite-sized pieces
¼ cup thinly sliced red onions
2 tbsp white wine vinegar
2 cups arugula
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp basil pesto
1 ½ tsp finely chopped fresh thyme
pinch each salt and pepper
¾ lb boneless pork loin chops
½ pkg orzo (about 2 cups/500 mL)
1 orange or yellow pepper, diced
½ tub bocconcini, cut into bite-sized pieces
¼ cup thinly sliced red onions
2 tbsp white wine vinegar
2 cups arugula
Directions
1Combine 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.
2Meanwhile 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.
Disclaimer
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Personal Note
Personal Note
