Name: Grilled Pork Tenderloins with Bell Pepper and Feta Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 orange, zest finely grated and juiced; 3 tbsp (45 ml) olive oil; 1 tbsp (15 ml) white wine vinegar; 1 tbsp oregano leaves, finely chopped, plus more for serving; 1 garlic clove, finely grated; 2 red bell peppers, halved and seeded; 2 pork tenderloins, about 3/4 lb (340 g) each; 1 cup (120 g) feta cheese, crumbled; 1/4 cup (45 g) roasted almonds, chopped; 1/4 cup (45 g) pitted green olives, chopped (optional); 2 cups (50 g) arugula

Preparation

Dressing
- In a large bowl, whisk together all of the ingredients. Season with salt and pepper.
Pork and Salad
- Preheat the grill, setting the burners to high. Oil the grate.
- Place the bell peppers and tenderloins on a baking sheet. Drizzle the bell peppers with oil. Season the bell peppers and pork with salt and pepper. Drizzle the pork with 3 tbsp (45 ml) of the dressing and toss well to coat.
- Place the pork on the grate. Reduce the temperature of the barbecue to medium. Grill the meat for 15 minutes or until a thermometer inserted in the centre reads 135°F (57°C), turning the meat over a few times during cooking. Set aside on a plate and let rest for 5 minutes. At the same time, grill the bell peppers until tender, about 8 to 10 minutes, turning them over halfway through cooking.
- On a work surface, cut the bell peppers into strips and place in the bowl of remaining dressing. Add the feta, almonds and olives. Mix well. Adjust the seasoning. Slice the pork tenderloins.
- Spread the arugula and the bell pepper salad out in a large serving dish. Top with the sliced pork and sprinkle with oregano leaves. Serve immediately.

Grilled Pork Tenderloins with Bell Pepper and Feta Salad

Categories

Ingredients

Dressing

Pork and Salad

Preparation

Dressing

Pork and Salad

Personal Note

To help you with this recipe

RICARDO Digital Thermometer