Italian Grilled Pork Tenderloin
Zucchini Salad with Roasted Garlic Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
A sunny salad of yellow zucchini and artichokes sets the tone for a summer soirée alla Italiana. Dress it in a white balsamic and roasted garlic vinaigrette, to set the scene for tender slices of grilled pork tenderloin. All this, pronto in 15 minuti!
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Yellow zucchini
- 170ml Marinated artichokes (jar)
- 15g Minced roasted garlic
- 30ml White balsamic vinegar
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
31 g
Saturated Fat
5 g
Sodium
800 mg
Total Carb
16 g
Sugars
5 g
Protein
41 g
Fibre
3 g
Preparation
Grill the pork
Heat the BBQ on high, making sure to oil the grill first. Pat the pork* dry and drizzle with oil; season with ⅓ of the spices and S&P. Add to the BBQ and grill, flipping at least twice, 10 to 12 min., until cooked through. Transfer to a cutting board and let rest before slicing.
Grill the zucchini
Meanwhile, cut the zucchini lengthwise into ½ inch pieces. In a medium bowl, toss with a drizzle of oil, ½ the remaining spices and S&P. Add to the BBQ and grill, 2 to 4 min. per side, until tender. Transfer to a cutting board and thinly slice crosswise.
Mise en place
Meanwhile, in a large bowl, make the vinaigrette by combining the vinegar, garlic, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Drain the artichokes and pat dry; halve lengthwise.
Make the salad & serve
To the bowl of vinaigrette, add the zucchini, artichokes and baby greens. Divide the salad between your plates. Top with the pork. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
