Pork Salad Provençal

Pork Salad Provencal Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve this elegant salad with baguette slices toasted with feta cheese.


4 servings

Cost per Serving:

Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 35 Minutes

Nutritional 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


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


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.


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.

Deb Wise,

Cooking Light

May 2011
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