Grilled Balsamic Pork & Arugula-Pepper Salad
Prep Time
Serves
Cooking Mode
1 (1 lb/500 g) pork tenderloin, cut into 1/4-inch (5-mm) slices
¼ cup balsamic vinegar, divided
¼ cup olive oil, divided
1 tbsp apricot jam
1 tbsp soy sauce
4 cloves garlic, smashed
2 tsp chopped fresh rosemary
½ tsp salt
¼ tsp pepper
4 wooden skewers, soaked
2 cups baby arugula or other baby greens
1 red pepper, julienned or thinly sliced
1 (1 lb/500 g) pork tenderloin, cut into 1/4-inch (5-mm) slices
¼ cup balsamic vinegar, divided
¼ cup olive oil, divided
1 tbsp apricot jam
1 tbsp soy sauce
4 cloves garlic, smashed
2 tsp chopped fresh rosemary
½ tsp salt
¼ tsp pepper
4 wooden skewers, soaked
2 cups baby arugula or other baby greens
1 red pepper, julienned or thinly sliced
Directions
1Cut 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.)
2Thread meat onto soaked skewers (discarding marinade). Grill on medium-high heat 2 to 3 min. per side, or just until pork is cooked through.
3Plate skewers alongside arugula and peppers. Drizzle salad with reserved balsamic mixture to serve.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
