- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1
- (1 lb/500 g) pork tenderloin, cut into 1/4-inch (5-mm) slices
- ¼ cup
- balsamic vinegar, divided
- 60 mL
- ¼ cup
- olive oil, divided
- 60 mL
- 1 tbsp
- apricot jam
- 15 mL
- 1 tbsp
- soy sauce
- 15 mL
- 4
- cloves garlic, smashed
- 2 tsp
- chopped fresh rosemary
- 10 mL
- ½ tsp
- salt
- 2 mL
- ¼ tsp
- pepper
- 1 mL
- 4
- wooden skewers, soaked
- 2 cups
- baby arugula or other baby greens
- 500 mL
- 1
- red pepper, julienned or thinly sliced
Method
Step 1
Cut pork tenderloin into ¼-inch (5-mm) slices. Combine 2 tbsp (30 mL) olive oil and 1 tbsp (15 mL) balsamic vinegar for dressing; set aside. In large bowl, mix remaining vinegar and oil; add the apricot jam, soy sauce, garlic, rosemary, salt and pepper and stir to combine. Add pork slices to bowl of jam mixture and turn to coat; cover and set aside. (Can be prepared in advance and marinated in refrigerator up to overnight.)
Step 2
Thread meat onto soaked skewers (discarding marinade). Grill on medium-high heat 2 to 3 min. per side, or just until pork is cooked through.
Step 3
Plate skewers alongside arugula and peppers. Drizzle salad with reserved balsamic mixture to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 260
- Fat:
- 15 g
- Saturated Fat:
- 3 g
- Carbs:
- 8 g
- Fibre:
- 1 g
- Sugar:
- 5 g
- Cholesterol:
- 60 mg
- Protein:
- 23 g
- Sodium:
- 460 mg
