Crispy Pork and Orange Salad with Provolone

This is the Crispy Pork and Orange Salad with Provolone recipe.

  • Prep: 15 min
  • Cooking: 15 min
  • Refrigeration: 30 min - 8 h
Yields 4 servings
crispy pork and orange salad with provolone

Ingredients

  • Marinade
  • 3 tbsp (45 mL) canola oil
  • 1/4 cup (60 mL) orange juice
  • 1 tbsp (15 mL) Dijon mustard
  • 1 garlic clove minced
  • 1/2 onion chopped
  • 1 lb (450 g) pork tenderloin
  • Creamy Orange Dressing
  • 1/3 cup (80 mL) mayonnaise
  • 1 garlic clove minced
  • 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 cups (750 mL) Boston lettuce shredded
  • 2 cups (500 mL) radicchio shredded
  • 1 cup (250 mL) julienned or grated celeriac
  • 1 cup (250 mL) julienned or grated carrots
  • 5 oz (150 g) Canadian Provolone Cheese shredded or diced
  • Salt and freshly ground pepper to taste

Preparation

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

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

Preheat barbecue to medium-high.

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

Divide lettuce and vegetables evenly among 4 plates. Drizzle with dressing and top each salad with slices of tenderloin. Sprinkle with Provolone. Serve immediately while meat is warm, or cool meat and refrigerate to serve cold.

Tips

To make this recipe ahead, marinate tenderloin and prepare dressing. Cook meat just before serving or serve cold.

The pork can be frozen in the marinade.

For a change of taste, try with Canadian Swiss, Cheddar, or Mozzarella, etc.

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Nutrition

Nutritional Information

per serving
Energy: 497 Calories
Protein: 37 g
Carbohydrate: 16 g
Fibre: 2.8 g
Fat: 32 g
Sodium: 735 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 35 % / 381 mg
Thiamin: 93 %
Vitamin B12: 75 %
Phosphorus: 51 %
Zinc: 46 %