Name: Balsamic pork tenderloins and tomato salad
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 15 minutes + 15 minutes
Yield: 4
Cuisine: Ready in 30 minutes
Ingredients: 2 Quebec pork tenderloins, about 340 g (¾ lb.) each; 1/2 cup 125 ml olive oil; 1/4 cup 60 ml balsamic vinegar; 2 tsp. 10 ml dried oregano; 2 cloves garlic, minced; Salt and freshly ground pepper, to taste; 3 cups 750 ml cherry tomatoes of various colours, halved; 12 asparagus, parboiled and chopped; 1/2 cup 125 ml cocktail bocconcini, drained and sliced; 1 tbsp. 15 ml freshly chopped chives; Freshly chopped basil, to taste

Balsamic pork tenderloins and tomato salad

15 minutes Cook time 15 minutes Prep time 4 servings

Preparation

On the BBQ

In a bowl, combine olive oil, balsamic vinegar, oregano and garlic. Set aside 60 mL (¼ cup) for tomato salad.
Add pork tenderloins to remaining marinade and coat well. Cover and let marinate in the fridge for at least 1 hour.
Preheat barbecue to high or use a skillet. Oil the grill.
Place pork tenderloin on grill. Lower BBQ to medium heat. For medium rare, grill pork tenderloins on all sides for about 12–15 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F). Season with salt and pepper. Transfer to a plate and cover with foil. Let stand for 10 minutes.
Meanwhile, in a bowl, combine tomatoes, asparagus, chives, basil and reserved marinade. Season with salt and pepper.
Cut pork tenderloins into 1-cm (½-in.) slices. Serve with tomato salad.

Balsamic pork tenderloins and tomato salad

You may also like

Miso-Marinated BBQ Pork Flank Steak

Pork skewers on Italian salad

Grilled pork flank steaks with green pepper chimichurri

Dark beer and maple ribs

Pork steaks marinated with kiwi, ginger & Kaffir lime

Maple caramel sauce and caramelized bacon

Cuban-style grilled cheese with ham

Charcuterie and cheese board, bacon candied onion and honey caramelized nuts

Decadent ham and bacon waffles