Incredible Beef Resepi - Crispy Pork and Orange Salad with Provolone

A deliciously marinated and grilled pork loin surrounded by a crispy, savoury salad.
Directions for: Crispy Pork and Orange Salad with Provolone

Ingredients

Marinade

3 Tbsp (45 mL) canola oil

cup (60 mL) orange juice

1 Tbsp (15 mL) Dijon mustard

1 clove garlic, chopped

onion, chopped

1 lb(s) (500 g) pork tenderloin

Creamy Orange Dressing

cup (80 mL) mayonnaise

1 clove garlic, chopped

3 Tbsp (45 mL) orange juice

2 tsp (10 mL) orange zest

1 Tbsp (15 mL) capers, chopped

2 Tbsp (30 mL) grated Canadian Parmesan

3 cup (750 mL) Boston lettuce, washed and shredded

2 cup (500 mL) radicchio, washed and shredded

1 cup (250 mL) julienned or grated celeriac

1 cup (250 mL) julienned or grated carrots

5 oz (150 g) Canadian Regular or Aged Provolone, shredded or diced

Salt and freshly ground pepper

Preparation and Serving

Marinade

1. In a freezer bag or dish, combine marinade ingredients. Marinate tenderloin in the refrigerator for 30 minutes to 8 hours.

Creamy Orange Dressing

1. In a bowl, combine all dressing ingredients and salt and pepper to taste. Refrigerate.

Preparation and Serving

1. Preheat barbecue to medium-high.

2. Remove tenderloin from marinade and let all the marinade run off. Discard marinade. Cook meat about 15 minutes, turning to brown all sides.

3. Divide lettuce and vegetables evenly among 4 plates. Drizzle with dressing and top each salad with slices of tenderloin. Sprinkle with Provolone.

4. Serve immediately while meat is warm, or cool meat and refrigerate to serve cold.

See more: Pork, Salad, Cheese, Dinner, Lunch, North American, Healthy, BBQ, Dairy Farmers of Canada