Presents

"Grilled Pork Tenderloin Salad"

Recipe Source: An Issue of Canadian Living Magazine Salads & Salad Dressings Barbecue Recipes Recipe File Serving Size: Makes 4 servings

Amount Ingredient 12 ounce pork tenderloin 2/3 cup Ever Ready Vinaigrette 8 cups torn lettuce 1 cup halved cherry tomatoes 1 cup sliced mushrooms 1/4 cup shredded fresh basil 12 slices baguette, toasted Pinch salt

Preparation Instructions:

Place pork in resealable plastic bag; drizzle 2 tablespoons of the vinaigrette over meat. Seal and turn to coat. Let stand for 15 minutes. (Make ahead: Refrigerate for up to 24 hours).

Place pork on greased grill or foil lined baking sheet; close lid an cook over medium heat, or broil, turning once, for about 20 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes.

Meanwhile, divide lettuce among plates; sprinkle with tomatoes, mushrooms and basil. Top each with 3 toasts.

Slice pork; place on salad. Whisk salt and any juices from pork into remaining vinaigrette; drizzle over salads. Makes 4 servings.

Per serving: about 415 calories; 20 g fat; 27 g protein; 32 g carbohydrate; 3 g fibre.

Click here for a printable version of this recipe.

Click here for an easy to print out shopping list.

Home

Recipe File

Unique Kitchen Shop

Tell a Friend About This Site

D & P Webstore