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Pork Salad Provençal

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 25 mins
Total time 35 mins
Yield 4 servings
Serve this elegant salad with baguette slices toasted with feta cheese.

Ingredients

  • 2 garlic cloves, divided
  • 1 (1-pound) pork tenderloin
  • Cooking spray
  • 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

Nutrition Information

  • calories 212
  • fat 9.7 g
  • satfat 1.8 g
  • monofat 5.9 g
  • polyfat 1.3 g
  • protein 25.2 g
  • carbohydrate 5.8 g
  • fiber 2.3 g
  • cholesterol 74 mg
  • iron 2.7 mg
  • sodium 382 mg
  • calcium 57 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.