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 ¾ lb. (340 g) each; ½ cup 125 mL olive oil; ¼ 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; ½ 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 ¼ cup (60 mL) 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 140°F (60°C). 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 ½-in. (1-cm) slices. Serve with tomato salad.

Balsamic pork tenderloins and tomato salad

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