Tenderloin and Pita Salad 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




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.

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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


  • Iron 27.0
  • Folate 35.0
  • Calcium 7.0
  • Vitamin A 16.0
  • Vitamin C 70.0
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Lunch & Dinner

Tenderloin and Pita Salad