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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
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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.


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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.


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Make the salad

  • In a large bowl, combine the baby greens, radicchio, radishes and ½ the vinaigrette.


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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.