- 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
- 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
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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