Pork Chef’s Salad

This main dish salad topped with grilled pork tenderloin makes for a great summertime meal on a hot day.

Pork ribs
 

Cut: Tenderloin
Prep Time:  20 minutes

Cook Time: 1 hour
Servings: 4

 

Ingredients

  • 1/4 tsp (1 mL) each salt and black pepper

  • 2 Tbsp (30 mL) brown sugar

  • 1/4 tsp (1 mL) garlic powder

  • 1 lb (500 g) pork tenderloin

Assembly:

  • 8 cups (2 L) mixed green

  • 1 cup (250 mL) shredded cheddar cheese

  • 1/2 cup (125 mL) bacon, cooked and crumbled

  • 1 cup (250 mL) red onion, sliced

  • 1 avocado, sliced

  • 4 large eggs, hardboiled and sliced

  • 1 cup (250 mL) cherry tomatoes, halved

Directions

  1. Preheat BBQ to medium-high heat.

  2. In small bowl, mix together salt, pepper, brown sugar and garlic powder. 

  3. Rub tenderloin with mixture and wrap in foil. Place on the grill for 20 minutes, turning after 10 minutes or until an internal temperature of  155°F to 160°F (68°C to 71°C) is reached. Remove tenderloin from foil and return to the grill. Cooking for an additional 5 minutes, browning both sides. Remove from grill and let rest 5 minutes before slicing.  

  4. To assemble the salad:  In a large serving bowl, layer the bottom with the mixed greens.  On top of the greens, place the remaining ingredients in rows (similar to photo).  Serve with your favourite salad dressing and rolls or garlic bread!

 

Nutritional Analysis

 

YIELD:

4 servings
 

SERVING SIZE:

Per 1 salad

Per Serving
Calories 416
Total Fat 22 g
Saturated Fat 10 g
Cholesterol 277 mg
Carbohydrates 15 g
Fiber 3 g
Sugars 10 g
Protein 38 g
Sodium 702 mg
Potassium 906 mg
 
 
 
Lunch, SaladsDorothy Cut: Tenderloin, Method: Grill and Broil