Grilled Pork Tenderloins with Bell Pepper and Feta Salad
In this perfect weeknight recipe, moist pork tenderloin rests on a bed of arugula with grilled bell peppers, almonds and olives. An orange vinaigrette brings the final touch to this brightly flavoured meal.
Ingredients
- 1 orange, zest finely grated and juiced
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp oregano leaves, finely chopped, plus more for serving
- 1 garlic clove, finely grated
- 2 red bell peppers, halved and seeded
- 2 pork tenderloins, about 3/4 lb (340 g) each
- 1 cup (120 g) feta cheese, crumbled
- 1/4 cup (45 g) roasted almonds, chopped
- 1/4 cup (45 g) pitted green olives, chopped (optional)
- 2 cups (50 g) arugula
Instructions
- In a large bowl, whisk together all of the ingredients. Season with salt and pepper.
In this perfect weeknight recipe, moist pork tenderloin rests on a bed of arugula with grilled bell peppers, almonds and olives. An orange vinaigrette brings the final touch to this brightly flavoured meal.