Grilled Pork and Vegetable Salad

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15-20 min


    • 1 lb
      500 g
      Canadian Pork Loin Centre Steaks, butterflied, boneless
    • 1/4 cup
      50 mL
      olive oil, divided
    • 1/2 tsp
      2 mL
      dried oregano
    • 2
      EACH small zucchini and red onions
    • 2
      2 sweet peppers
    • 1/4 cup
      50 mL
      red wine vinegar
    • 1 Tbsp
      15 mL
      Dijon mustard
    • 1/4 tsp
      1 mL
    • 1/4 tsp
      1 mL
      freshly ground black pepper
    • 1
      head 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.

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