Did you know that pork is the leading food source of Thiamine? Thiamine or vitamin B1 helps to build & repair nerves and muscles. To learn more nutrition facts about pork visit the Nutrition Facts page
Grilled Pork and Vegetable SaladPosted on May 2, 2011 by admin-F0RS3
- 1 lb500 gCanadian Pork Loin Centre Steaks, butterflied, boneless
- 1/4 cup50 mLolive oil, divided
- 1/2 tsp2 mLdried oregano
- 22EACH small zucchini and red onions
- 222 sweet peppers
- 1/4 cup50 mLred wine vinegar
- 1 Tbsp15 mLDijon mustard
- 1/4 tsp1 mLsalt
- 1/4 tsp1 mLfreshly ground black pepper
- 11head romaine lettuce
Preheat barbecue on high; reduce heat to medium. Lightly brush pork steaks with 1 Tbsp/15 mL olive oil and sprinkle with oregano. Cut zucchini in half lengthwise. Halve onions; halve and seed peppers. Brush vegetables with 1 Tbsp/15 mL oil.
Place pork steaks on lightly oiled grill. Close barbecue cover and grill pork over medium heat for 7 minutes. Turn pork steaks and add vegetables to the grill. Close cover and grill 8 to 10 minutes, turning vegetables several times. When pork reaches an internal temperature of 155-160ºF (68-71ºC), remove pork and vegetables from grill. Cover pork loosely and let rest a few minutes before serving. Meanwhile whisk together remaining olive oil, vinegar, mustard, salt and pepper. Break romaine into bite-size pieces and divide among 4 plates. cut pork and vegetables cut into bite-size pieces and toss with dressing; then spoon warm pork and vegetables over lettuce. Serve with whole grain rolls.