Crispy Pork and Orange Salad with Provolone
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Crispy Pork and Orange Salad with Provolone
This recipe makes 4 servings
- Preparation time: 15 mins
- Cook time : 15 mins
Ingredients
-
Marinade:
3 tbsp (45 mL) canola oil
1/4 cup (60 mL) orange juice
1 tbsp (15 mL) Dijon mustard
1 clove garlic, chopped
1/2 onion, chopped
1 lb (500 g) pork tenderloin
Creamy Orange Dressing:
1/3 cup (80 mL) mayonnaise
1 clove garlic, chopped
3 tbsp (45 mL) orange juice
2 tsp (10 mL) orange zest
1 tbsp (15 mL) capers, chopped
2 tbsp (30 mL) grated Canadian Parmesan
3 cups (750 mL) Boston lettuce, washed
and shredded
2 cups (500 mL) radicchio, washed and shredded
1 cup (250 mL) julienned or grated celeriac
1 cup (250 mL) julienned or grated carrots
1/3 lb (150 g) Canadian Regular or Aged
Provolone, shredded or diced
Salt and freshly ground pepper, to taste
Preparation
In a freezer bag or dish, combine marinade ingredients. Marinate tenderloin in the refrigerator for 30 minutes to 8 hours.
In a bowl, combine all dressing ingredients and salt and pepper to taste. Refrigerate.
Preheat barbecue to medium-high.
Remove tenderloin from marinade and let all the marinade run off. Discard marinade. Cook meat about 15 minutes, turning to brown all sides.
Divide lettuce and vegetables evenly among 4 plates. Drizzle with dressing and top each salad with slices of tenderloin. Sprinkle with Provolone.
Serve immediately while meat is warm, or cool meat and refrigerate to serve cold.
Makes 4 servings.
In a bowl, combine all dressing ingredients and salt and pepper to taste. Refrigerate.
Preheat barbecue to medium-high.
Remove tenderloin from marinade and let all the marinade run off. Discard marinade. Cook meat about 15 minutes, turning to brown all sides.
Divide lettuce and vegetables evenly among 4 plates. Drizzle with dressing and top each salad with slices of tenderloin. Sprinkle with Provolone.
Serve immediately while meat is warm, or cool meat and refrigerate to serve cold.
Makes 4 servings.
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