Crispy Pork and Orange Salad with Provolone

Name: Crispy Pork and Orange Salad with Provolone
Yield: 4 servings
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

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

READY FOR REWARDS?

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.