Tenderloin and Pita Salad

Tenderloin and Pita Salad Image by: Tenderloin and Pita Salad Author: Canadian Living

Finish with: Melon Wedges

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2004

Ingredients

  • 2 pork tenderloins
  • 2 tablespoons hoisin sauce
  • 1/4 teaspoon each of salt and pepper
  • 3 whole wheat pita breads
  • 1 orange
  • 6 cups coarsely chopped leaf lettuce (1 small head)
  • 4 green onions thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1 tomato (or avocado, peeled, pitted and cubed)
Dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons grated orange rind
  • 1/4 cup orange juice
  • 1/4 teaspoon each of salt and pepper

Method

Cut pork in half lengthwise almost but not all the way through; open like book. In bowl, combine hoisin sauce, salt and pepper; brush over pork. Place on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, 10 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.

Meanwhile, add pitas to grill; close lid and grill, turning once, until grill marked, 4 minutes. Cut into 1/2-inch (1 cm) triangles.

Cut rind and membrane from orange; thinly slice crosswise.

Dressing: In large bowl, whisk together oil, orange rind and juice, salt and pepper. Add pitas, lettuce, onions, parsley, tomato and orange; toss gently. Top with pork.

More tenderloin recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 499 mg
  • Protein 32 g
  • Calories 353.0
  • Total fat 14 g
  • Cholesterol 61 mg
  • Saturated fat 3 g
  • Total carbohydrate 27 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tenderloin and Pita Salad

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