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This recipe is very easy

Grilled Pork Ceasar Salad

15 minutes Cook time 30 minutes Prep time 4 servings


Dressing ingredients


On the BBQ

  1. In a dish, combine oil, lemon juice, garlic and maple syrup. Add pork tenderloin and toss to coat. Season with salt and pepper. Cover and refrigerate for at least 15 minutes or more.
  2. Preheat barbecue to medium.
  3. Grill pork tenderloin by turning it regularly for about 15 minutes or until a thermometer inserted in the centre of the tenderloin reads 60 °C (140 °F) for pink doneness. Set aside on a plate and let stand for 5 minutes. Slice. Can be eaten warm or cold in a salad.
  4. For the dressing, in a small food processor or blender, add lemon juice, garlic, egg, capers, anchovy and mustard. Turn on and pour in oil in a thin stream. Add half the Parmesan. Generously season with salt and pepper.
  5. To serve, divide lettuce into 4 plates. Top with sliced grilled meat. Drizzle with dressing, remaining Parmesan, croutons and bacon. If desired, garnish with fresh garden herbs. Season with pepper.

Nutritional value (per serving)

  • 639 calories
  • 31 g proteins
  • 50 g fat
  • 17 g carbohydrates
  • 2 g fibre
  • 3 g sugar
  • 876 mg sodium
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