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Very Berry Grilled Pork Salad
Very Berry Grilled Pork Salad
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From: Diabetic Living Magazine
Thin slices of grilled pork tenderloin are combined with baby spinach and drizzled with a fruity dressing, fresh berries, and homemade pickled red onions in this satisfying pork salad recipe.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- ½ of a medium red onion, cut into very thin wedges
- ⅓ cup red-wine vinegar
- 2 (12 ounce) pork tenderloins
- ½ teaspoon salt plus ⅛ teaspoon, divided
- ½ teaspoon ground pepper
- 1½ cups fresh blackberries, divided (see Tip)
- 1½ cups fresh raspberries, divided (see Tip)
- ¼ cup chopped fresh basil
- 2 tablespoons olive oil
- 9 cups fresh baby spinach
- ½ cup very thinly sliced celery (1 stalk)
- 4 ounces semisoft goat cheese, crumbled
Preparation
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Prep
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Ready In
- Combine red onion and vinegar in a small bowl. Cover and let stand at room temperature 1 hour or chill up to 24 hours, stirring occasionally.
- Trim fat from pork. Sprinkle the pork with ½ teaspoon of the salt and the pepper. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above the drip pan. Place the pork on grill rack over the drip pan. Cover and grill 25 to 30 minutes or until a thermometer inserted into the center of the pork registers 145°F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on grill rack over burner that is off. Grill as directed.) Transfer the pork to a cutting board. Cover with foil; let stand 3 minutes.
- Meanwhile, place ½ cup of the blackberries and ½ cup of the raspberries in a blender or food processor. Cover and blend or process until smooth. Press the pureed berries through a fine-mesh sieve; discard seeds. Stir together the strained berries, basil, oil, and the remaining ⅛ teaspoon salt in a small bowl. Set aside.
- To serve, divide spinach among six serving plates. Using a fork, remove the onion from the vinegar, allowing the excess vinegar to drip off; reserve the vinegar. Arrange the onion on the spinach on plates; top with celery. Thinly slice the pork crosswise; place on top of salads.
- For dressing, stir the reserved vinegar into the pureed berry mixture. Drizzle dressing over the salads. Top the salads with the remaining fresh berries and the goat cheese.
- Tip: If desired, substitute 3 cups fresh boysenberries for the blackberries and raspberries. Puree 1 cup of the boysenberries until smooth; press through a sieve and discard seeds. Top salads with the remaining 2 cups berries.
- Serving size: 1½ cups salad, 3 ounces pork, and 3 tablespoons dressing
- Per serving: 282 calories; 13 g fat(5 g sat); 5 g fiber; 11 g carbohydrates; 30 g protein; 88 mg cholesterol; 6 g sugars; 431 mg sodium;
- Carbohydrate Servings: ½
- Exchanges: 4 lean protein, 1 fat, 1 vegetable, ½ fruit
