A totally satisfying mix of citrus, herbs and brininess in a main course salad that packs a punch with crunch and juiciness.
This recipe (and photo) from Foodland Ontario, foodlandontario.ca will inspire you
Preparation Time: 15 minutes
Grilling Time: 13-15 minutes
Makes 4 servings
Ingredients
2 cloves Ontario garlic, minced
1/2 cup (125 mL) olive oil
3 tbsp (45 mL) fresh lemon juice (about 1 lemon)
1 tsp (5 mL) each Dijon mustard, dried oregano leaves and white wine vinegar
2 small Ontario pork tenderloins (about 370 g each)
Salt and pepper
1 head Ontario romaine lettuce, roughly chopped
(about 6 cups/1.5 L)
1 Ontario greenhouse cucumber, halved lengthwise, sliced
6 Ontario cocktail tomatoes (about 225 g), quartered
Half Ontario red onion, thinly sliced
4 Ontario radishes, trimmed, thinly sliced
1/2 cup (125 mL) crumbled Ontario feta cheese
1/2 cup (125 mL) kalamata olives
1/2 cup (125 mL) prepared tzatziki
Instructions
In small jar with tight fitting lid, combine garlic, oil, lemon juice, Dijon, oregano and vinegar. Seal jar; shake vigorously for about 30 seconds, until completely emulsified.
Place pork in shallow dish. Pour in half of the dressing (about 6 tbsp/90 mL) and season with salt and pepper. Turn pork to coat. Reserve remaining dressing for salad.
Place pork on grill over medium-high heat; discard any excess liquid. Grill, covered, for 8 minutes; turn and grill, covered, 5 to 8 minutes or until instant-read thermometer inserted in the thickest part of the tenderloin reads 160°F (71°C). Transfer to cutting board; let rest 5 to 10 minutes before slicing.
In large bowl, combine romaine, cucumber, tomatoes, onion, radishes, feta, olives and remaining dressing. Toss well to coat. Divide salad and pork slices among serving plates with a dollop of tzatziki on the side.
Nutritional Information
1 serving
PROTEIN: 45 grams
FAT: 43 grams
CARBOHYDRATE: 13 grams
CALORIE: 620
FIBRE: 3 grams
SODIUM: 640 mg
