Protein Swap | Spanish Pork Tenderloin Salad
with Grilled Poblanos & Walnut Salsa
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
Y viva España! A touch of smoked paprika, also known as pimentón, gives this pork tenderloin spread depth of flavour and a sense of place. It’s sharpened to a fine point with barbecue-grilled poblanos and a tangy toasted walnut and garlic salsa.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Poblano peppers (or green peppers)
- 25g Chopped walnuts
- 30ml Apple cider vinegar
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)
Contains: Sulphites • Walnuts
You will need:
Large pan
Oil
Salt & pepper (S&P)
BBQ
Total Fat
38 g
Saturated Fat
5 g
Sodium
340 mg
Total Carb
18 g
Sugars
7 g
Protein
45 g
Fibre
7 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the steaks dry and drizzle with oil; season with ½ the spices and S&P.
- In a medium bowl, combine the poblanos, a drizzle of oil, the remaining spices and S&P.
Grill the steaks & poblanos
- Add the steaks* and poblanos to the BBQ and grill, 3 to 5 min. per side, until the steaks are cooked as desired (to ensure a consistent temperature throughout, turn over at least twice) and the poblanos have browned.
- Transfer to a cutting board and let the steaks rest before slicing.
- Core and thinly slice ½ the poblanos crosswise; core and small-dice the remaining poblanos.
Toast the walnuts
- Meanwhile, heat a large, dry pan on medium.
- Add the walnuts, garlic and S&P. Toast, stirring often, 3 to 4 min., until lightly browned and fragrant.
- Transfer to a bowl.
Make the walnut salsa
- To the bowl of walnuts, add the diced poblanos, ½ the vinegar, 1 tbsp oil (double for 4 portions) and S&P; stir well.
Make the salad
- In a large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, sliced poblanos and a spoonful of the walnut salsa; toss well.
Plate your dish
- Divide the steaks and salad between your plates.
- Top the steaks with the remaining walnut salsa. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
