Pork Tenderloin With Corn Panzanella Salad And Yogurt With Mango Food
GRILLED PORK PANZANELLA
Make and share this Grilled Pork Panzanella recipe from Food.com.
Provided by pines506
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine Italian salad dressing and balsamic vinegar; place 1/3 cup dressing mixture in resealable bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight.
- Cover and reserve remaining dressing.
- Prepare grill to medium-hot. Remove chops from marinade and discard marinade.
- Grill over direct heat for 5 minutes per side, until browned.
- Remove from grill and keep warm.
- Grill bread slices 2-3 minutes per side until nicely toasted.
- Remove bread from grill and cut into 1/2 inch cubes.
- Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat. Slice pork chops and lay on top of salad.
- Garnish with black pepper and parmesan cheese.
Nutrition Facts : Calories 554.3, Fat 26.9, SaturatedFat 7.6, Cholesterol 129.4, Sodium 894.5, Carbohydrate 27.4, Fiber 4.5, Sugar 7.6, Protein 48
GRILLED PORK TENDERLOIN WITH CORN SALAD
Make and share this Grilled Pork Tenderloin With Corn Salad recipe from Food.com.
Provided by Chef mariajane
Categories Pork
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk oil, vinegar, garlic, and cumin in large bowl and season with salt and pepper. Reserve 1/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together with remaining vinaigrette. Cover and let sit while grilling pork.
- Season pork with salt and pepper and grill over hot fire until browned on all 4 sides and internal temperature reaches 145 degrees, about 12 minutes. Transfer to cutting board, tent with foil, and let rest for 5 minutes. Slice pork into 1-inch pieces and drizzle with reserved vinaigrette. Spoon corn salad onto individual plates and top with pork. Serve.
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