Pork Tenderloin With Corn Panzanella Salad And Yogurt With Mango Food

GRILLED PORK PANZANELLA

Grilled Pork Panzanella image

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

Ingredients

4 boneless pork chops, 1/2 inch thick
2/3 cup bottled Italian salad dressing
3 tablespoons balsamic vinegar
4 slices Italian bread, cut 1/2-inch thick
1 (10 ounce) package italian mixed salad greens
1 cup canned cannellini beans, drained and rinsed
1 cup chopped ripe tomatoes
fresh ground pepper, to taste
1/4 cup finely grated parmesan cheese

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

Grilled Pork Tenderloin With Corn Salad image

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

Ingredients

6 tablespoons extra virgin olive oil
5 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon ground cumin
table salt
ground black pepper
1 (9 ounce) package frozen corn, thawed
1 (15 1/2 ounce) can pinto beans, drained
1/4 cup fresh cilantro leaves, chopped
4 scallions, thinly sliced
2 pork tenderloin (1 1/2 lb to 2 lb. each)

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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