Serve this elegant salad with baguette slices toasted with feta cheese.
2 garlic cloves, divided
1 (1-pound) pork tenderloin
1/2 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon dried thyme
5 cups chopped romaine lettuce
1/2 cup chopped fresh flat-leaf parsley
2 celery stalks, thinly sliced
1 plum tomato, diced
How to Make It
Preheat grill to medium-high heat.
Thinly slice 1 garlic clove. With a sharp knife, make 8 small slits in pork; insert garlic slices into slits. Coat pork with cooking spray; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer inserted in the thickest portion registers 155°, turning once. Let stand for 5 minutes; slice.
Mince the remaining garlic clove. Combine minced garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, lemon rind, lemon juice, olive oil, and thyme in a large bowl, stirring well. Add lettuce and remaining ingredients; toss. Arrange 1 1/2 cups salad on each of 4 plates; top evenly with pork.
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This was a very simple salad with some grilled meat on top, nothing special. I concur that the dressing was WAY too garlicy in addition to the garlic in the pork. I would leave out the raw garlic in the dressing next time. I knew there was no way the thick pork tenderloin I had would cook through in 20 min, so I cut it in half first.
This was good but the dressing was VERY garlicky, which I like but not everyone might, so be warned. Also, I had trouble cooking the pork all the way through just on a grill pan, but maybe I had the heat turned up too high. I had a baby spring salad mix instead of romaine for personal preference. I will definitely make this again!
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