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Grilled Pork and Cantaloupe Salad

Grilled Pork and Cantaloupe Salad

  • Serves 4
  • Prep time 15 minutes
  • Cook time 20 minutes

Nutrition facts

Per serving: Calories 258, Protein 35 g, Fat 5 g, Carbohydrates 17 g, Fibre 2 g, Iron 2 mg, Calcium 45 mg, Sodium 180 mg

Ingredients

  • Filet de porc
    1 pork tenderloin, 600 g (about 1¹⁄³ lb.)
  • Vinaigrette balsamique
    80 ml (⅓ cup) fig balsamic dressing
  • Cantaloup
    ½ cantaloupe, cut into 8 slices
  • Roquette
    500 ml (2 cups) arugula
  • Tomate cerise
    12 to 15 cherry tomatoes, cut in half

Optional

  • 60 ml (¼ cup) cilantro leaves
  • 2 mini cucumbers, cut into thin ribbons

Preparation

  1. Preheat the grill to medium-high heat.
  2. Trim the pork tenderloin by removing the silver skin.
  3. Brush the pork tenderloin with 30 ml (2 tbsp) balsamic dressing. Season with salt and pepper.
  4. Place the pork tenderloin on the hot, oiled grill. Close the lid and cook for 20 to 25 minutes, turning it halfway through cooking time.
  5. As the pork is cooking, grill the cantaloupe slices on the barbecue for 2 to 3 minutes, turning them halfway through cooking time.
  6. Cut the cantaloupe into pieces. Let the pork tenderloin rest for 5 minutes before slicing it.
  7. In a salad bowl, mix the remaining dressing with the arugula, cherry tomatoes, cilantro and mini cucumbers, if desired. Season with salt and pepper.
  8. Divide the salad onto plates. Top with slices of pork and grilled cantaloupe.


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