Tenderloin and Pita Salad
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 353 |
| pro | 32 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 27 g |
| fibre | 5 g |
| chol | 61 mg |
| sodium | 499 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 27 |
| vit A | 16 |
| vit C | 70 |
| folate | 35 |
Finish with: Melon Wedges
Ingredients
- 2 pork tenderloins
- 2 tbsp hoisin sauce
- 1/4 tsp 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 chopped tomato, (or avocado, peeled, pitted and cubed)
- Dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp grated orange rind
- 1/4 cup orange juice
- 1/4 tsp each of salt and pepper
Preparation
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:
- Pork Tenderloin with Warm Roast Vegetable Salad
- Grilled Mustard Sage Pork Tenderloin and Potato Salad
- Balsamic Honey Tenderloin
- Bacon-Wrapped Tenderloin Kabobs
- Lemon Paprika Tenderloin Steaks
Source : Canadian Living Magazine: July 2004
- Keywords : Salad; Lunch; Grill/Barbecue; Oranges; Pork; Lettuce; Tomatoes; Parsley; Green onions;
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