Balsamic Pork Garden Salad
Elevate your salad game with this Balsamic Pork Garden Salad, a vibrant fusion of fresh produce and tender, marinated pork tenderloin. This hearty dish starts with juicy pork, soaked in a flavorful balsamic-honey marinade before being perfectly grilled to create a smoky, caramelized crust. Crisp romaine lettuce, sweet cherry tomatoes, crunchy cucumber, and tangy red onion form the bed of this salad, topped with creamy feta cheese and golden croutons for added texture and flavor. Drizzled with the reserved balsamic dressing, this salad bursts with zesty, savory, and slightly sweet notes in every bite. Fast and easy to prepare, it’s perfect for a nutritious weeknight meal or a show-stopping centerpiece at your next gathering. Treat your taste buds to this protein-packed, garden-fresh delight!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 0.5 cup Balsamic vinegar
- 0.25 cup Olive oil
- 2 cloves Garlic
- 2 tbsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 Cucumber
- 0.5 Red onion
- 0.5 cup Feta cheese
- 1 cup Croutons
- 2 tbsp Parsley
Instructions
In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, salt, and black pepper to make the marinade.
Place the pork tenderloin in a resealable plastic bag and pour half of the marinade over the pork. Seal the bag, massage gently, and refrigerate for at least 30 minutes or up to 4 hours. Reserve the other half of the marinade for the salad dressing.
Preheat your grill or stovetop grill pan to medium-high heat. Remove the pork from the marinade and discard the used marinade.
Grill the pork for 12-15 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing.
While the pork is cooking, wash and prepare the vegetables. Chop or tear the romaine lettuce, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
In a large salad bowl, combine the lettuce, cherry tomatoes, cucumber, red onion, and croutons. Sprinkle with crumbled feta cheese and chopped parsley.
Slice the rested pork tenderloin into thin medallions and arrange on top of the salad.
Drizzle the reserved balsamic marinade over the salad as dressing and toss gently to combine. Serve immediately.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 65.7 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 653 mg | 50% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3685 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
