Protein Swap | Grilled Balsamic Pork Tagliata
with Tricolore Salad
Cooking time
10 minutes
Servings
2/4
Calories
410 /serving
This is picture-perfect paleo: a pork dinner that eats lean and clean—cooked al fresco over hot flames. Honey-sweetened balsamic vinaigrette is drizzled over sizzled tenderloin, and tossed into an upbeat Italian-themed salad with radicchio, radishes and baby greens.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Radicchio
- 100g Multicoloured radishes
- 7g Honey
- 30ml Balsamic vinegar
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Sulphites
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
20 g
Saturated Fat
3 g
Sodium
590 mg
Total Carb
17 g
Sugars
8 g
Protein
42 g
Fibre
4 g
Preparation
Grill the steaks
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the steaks* dry; rub with the spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, quarter the radicchio; tear into bite-size pieces.
- Thinly slice the radishes.
- In a small bowl, make the vinaigrette by whisking the vinegar, honey, 2 tbsp oil (double for 4 portions) and S&P.
Make the salad
- In a large bowl, combine the baby greens, radicchio, radishes and ½ the vinaigrette.
Plate your dish
- Divide the salad between your plates.
- Top with the steaks and drizzle with the remaining vinaigrette. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
